No, I'm not so fanatic to take it on holiday. The problem is making sure that the yeast to survive an absence of more than one to two weeks (thanks to my wife that I forces us).
From what I read, there are two main techniques: freeze or dried. Freezing seemed the simplest solution, if somewhat risky for potential blackout summer (and considering that, just left for vacation, I smashed a thunderbolt up your home network, this year we came close).
Take your yeast and make it a refreshing, leaving not too soft. After settling for an hour, with a rolling pin roll it out on a sheet of baking paper. Cover with another sheet of parchment paper, and make it a roll, tucking the ends in the end. Store this roll in the freezer ... and good holidays.
Back from vacation, remove the leaven from your freezer and let thaw for half a day. Take a refreshing day for the next 4-5 days, and your yeast will be back in form as before.
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