Hello,

I am reading the excellent "Crust and Crumb" by Peter Reinhart" In the section on poolish, page 34, he says: "you can freeze unused poolish and save it for another time, if you do so just before or after refreigerating it on the first night"

I am surpised, I thought freezing killed yeast cells? Any thoughts on how this works, or how long you could get away with leaving it frozen and then using it?

Darell