Hello all. I was wondering, when you dry your starter, in what state does the yeast end up. Is it dormant? i would think so. If so, why is it so much easier to revive than when you initially make a starter from scratch? Is it because the concentration of cells is so much higher in the dried starter than just flour? And i would think so too. I also read that only young yeast cells can go into dormancy when food runs out, and older cells will die. Interesting. As for the bacterial, Lactobacillus is a non-spore forming bacteria so it must die in the drying process. When you revive your starter you are counting on the bacteria in the environment/water to repopulate your starter again i suppose, but won't that affect the flavour of your starter at the beginning until balance is re-established.