You can dry your starter and store it for years! This website has
many more sourdough and bread ideas with pictures.
https://www.abeautifulplate.com/how-to-dry-sourdough-starter/
Drying sourdough starter:
Step One: Complete a regular feeding. Once your starter is lively and
bubbly (ie. reached peak activity), transfer the discard to a large
sheet of parchment paper (or silicone baking mat). Unless you are
taking a long-term break from baking, be sure to reserve a normal
quantity of your starter for regular maintenance.
Step Two: Spread the sourdough starter into a very thin layer using a
large offset spatula or bench scraper. The thinner the layer, the
faster and more thoroughly the sourdough starter will dry out.
Step Three: Allow the sourdough starter to dry at room temperature
for at least 24 to 48 hours (total time will vary depending on
humidity level and may take longer). No moisture should be present
and it should be very brittle once thoroughly dry.
Step Four: Break the dried starter into small shards and transfer to
a glass jar. Label with a date and cover with a tight-fitting lid.
Store in a cool, dark place. Dried sourdough starter can be stored
for years as long as it kept away from heat and moisture.