Many sourdough purists insist on keeping the sourdough for years on end, so it would be interesting to know for sure how this was handled in the Jewish culture. I'm active on a baking forum so I'll see if any of those folks know. I have heard that making unleavened bread, at least in the modern era, requires very specific timing to make sure there is no opportunity for a wild yeast to take hold.

As an aside, I've read that the cook on old western chuck wagons used to sleep with their sourdough to keep it from freezing overnight. That's dedication!

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JWithnell
Member Bethel OPC
Virginia