That's a very useful article (and one I have read often before) however you can't just include the table since it's inaccurate without reading the article:
Plates/slants are essentially the same thing, the surface area, if it is airtight and how it is stored are really the only differences, so the storage time is really the same.
Slopes are useful, however after even a few month(s) you will get yeast dying and after a year the article suggests reculture. However some people have kept slants for up to 4 years.
Even the author says that stabs are not used for yeast and his life-estimate is a guess, and they're not really messy just difficult to work with. You can extend the life of slants by using using mineral oil to cover the surface, however that
is messy.
The author suggests that the shelf life of dry yeast has not been determined, however the process invites contamination, and also yeast mutations.
The only 'special' thing you need to freeze yeast is a frost free freezer, which can easily be accommodated for by using a styrofoam or similar container to store your yeast in (to protect it from the freeze/thaw cycles).
In terms of long-term storage of yeast, the more recent TBN podcast on the topic is probably a little more up-to-date and useful.
It's not just storing the yeast that is important, but also keeping it free from mutation and changes, some methods do that much better than others. Also since we are able to (essentially) reculture from very very small numbers of viable cells many storage methods can be used if long-term-storage is the only criteria and if the yeast is recultured carefully.
