While I am sure the answers to my questions are in the archives somewhere, I haven't figured out how to ask the right questions. So, here goes.
Is it necessary or even advisable to freeze a dried starter? It seems to me you would have to freeze individual packets of the amount you planned on re-activating as defrosting always results in condensate inside the package.
The other question concerns definitions. Many recipes call for an amount of active starter. Sometimes a stiff starter or a slack starter. I keep mine at 100% hydration nad would like to be able to figure out what hydration the recipe author intended. I'm not sure I even want to get into the confusion caused by listing cups of starter. Is that stirred down or fully risen or somewhere in between?
Thanks for any help you can give to help me understand.