Try it. Freeze some for a week, make a batch, and see if you killed the bacteria.

If it survives a week, it will slowly lose potency in the freezer, in which case, use more starter or let it ferment a bit longer.

I do that with sourdough, but the sourdough culture is dried first. Here is a link to King Arthur flour where they sell dried yogurt cultures, which are supposed to reamin stable a long time.

Here is a link that might be useful: Yogurt cultures

That is good to know. My experiences with yogurts give a questionable outcome so far. Perhaps using the commercial starter would be more consistent.

I do keep bread sour dough starters also. So far have never had to resort to using the dried specimen that I have way back in my fridge - just in case my usual wet starter becomes a casualty.

I noted at the King Arthur website that you suggested - that they also have pound cake mix. Yesterday, was my first attempt at pound cake - which I made with sour cream -got the recipe on the "net" somewhere. It was good, but I noted a bit too sweet for my taste buds - especially because we have been cutting down a lot on sugared things. It was interesting to see that all of the recipes that I searched used 3 cups of sugar. Wow - that seems like a lot, but perhaps pound cake can't be made any other way.

It was of interest to me - that I used some of my frozen eggs from last year's cache, using 2 frozen cubes per 1 egg - and adding to the mixer alternately with flour each time. Was not sure how it would be, but outside of the sweetness, it was great.

Thanks for your comment - always so appreciated. By the way, did you manage to get enough from your garden after all the rain you had. I'm now in the process of "doing" prep work for beds - compost, fertilizer, clean up and have some early veggies under lights already for October planting when weather cools a bit. Old age slowing me down some - and wish I had much more compost ready, but that's the breaks.

Bejay

"Pound Cake" is a pound of each ingredient, eggs, butter, flour sugar and all.. NOT baking powder though! If I made that it would have Splenda in it instead, and maybe 1 cup at that.

I picked a few ripe figs today and they are in the dehydrator now. About a dozen smaller green ones fell off the tree yesterday. There should be about 4 more ripe in a few days. Cuke plants are nearly dead and gone. Cherry tomatos are all over the ground and all split. The small plum/grape tomatoes are now splitting too, but I got a few of them. Brussels sprouts are looking lousy and a couple have big open leaf sprouts the full length of the plants, while others have tiny pea sized ones. I don't know the type I grew many years ago, but they were straight, tall and at 5 foot. These are mostly leaning over on their sides and are not higher than 3 feet. BIG leaves but hardly anything worth picking. I added some fruit tree fertilizer to the sprout area, as they need some boron in the soil. I'll try again next year and only plant melons and brussels sprouts. I plan to leave the sprouts there until after a couple of frosts. Now I need to plant my music garlic.