Starters, or Bigas: freezing and defrosting?
 

Has anyone use a microwave to defrost frozen starter? Or, do you have do it
on the countertop at room temperature. If the heat of the microwave kills
the starter yeast, is that a problem? Is all the fermentation from the yeast
that goes into the dough with starter and additional flour? Or, do you need
whatever may be still in the starter.
Has anyone tried this? Thanks for any ideas.
Kent