Can I just add that we are not limited to just slanting? I eventually want to learn how to slant (did you hear that professor wegz?) but in the meantime I will wash yeast. I'm thinking that we start "building" the bank with whatever form we currently use just to build up the variety of yeasts available. However, I will go along with everyone elses suggestions. Again, these are just my initial thoughts. Comments, rebuttals are always welcomed.