Almost certainly. Freezing is a good way to keep a starter that isn’t seeing active use. You lose a bit of the yeast when you freeze it, but there should be enough life left in it to help raise and flavor your new dough.

Bernard Clayton, the mystery author of Bernard Clayton’s New Complete Book of Breads (Canada, UK), says if your starter doesn’t show signs of life after it has thawed, you may need to give it a little boost with some instant-rise yeast.