I have been making sour dough bread for a few months. Went on holiday for 3 weeks & starter in the fridge was dead. I had dried some by spreading 30 grams or so on baking paper on a tray & leaving to dry on top of the stove. Stored it in a rubber sealed snap lock glass jar. I am agin making great loaves by reconstituting the dry starter
I recommend all bakers to use some active starter & dry some "just in case your starter dies"
I did several 4 to 6 hour refreshing of starter until I had a lovely bubbly, active starter. Equal wieht stater/ unbleached flour/ boiled cool water.