So, I learned about Perpetual Stew some time ago and decided

It would be easier to have a starter that you keep in the fridge, unless you bake infrequently. I bake all my bread, so me starter is being fed twice a week.

>>7368758
That's just it, I don't bake very often. I did read some people got good results with starter in fridge for up to 6 months but ehh... I don't think I'd be able to keep it alive and I'm too worried about contaminants.

Freezing will sometimes kill yeast and sometimes not, but unlikely to work. Keeping a starter is way easier than you'd think, about on par with remembering to feed a goldfish.

>>7368803
Oh, I was always instructed to store yeast in the freezer... so far haven't had problems with it.

>>7368803
Maybe I'll see about the starter. Mom's moving into the same city and I know she has some, she'll be glad to share it I think.

>>7368834
Making a starter is as easy as mixing flour and water in a 1:1 ratio, and adding a bit of yeast and letting it ferment for a little while in a plastic tub.

Over time, the store bought yeast will be replaced by local yeast, but you can use the starter immediately regardless. Freezing wet yeast might kill some of it because of ice crystals, but not all of the yeast.

Feed it by adding flour and water in a 1:1 ratio, and if you don't take some out for baking, eventually you will have to throw most of the starter out to keep it fresh.

>>7368858
Okay, you make it sound far easier than the articles I googled for it did.