What was your procedure for drying it?
I asked something similar a couple weeks ago, got answers ranging from, "it's impossible" to "maybe" with no help in HOW to do it.
But I'd read an article in BYO magazine about a homebrewer drying yeast and sending it around.
I also wonder if the same procedure would work for regular yeast along with Kveik.
Only yeast that has the ability to survive dried, can be dried, there are no studies outside of kveik and landrace yeast so you will have to try it by yourself. You'll have more luck with not so domesticated yeasts, maybe saison can be dried at home as they are pretty old but you need to know that Saison is a beer 2 yeast while landrace and kveik is beer 1, older than many other beer 1 strains but still a beer 1 yeast
The procedure I follow for kveik is harvest at high krausen, spread in parchment paper in a thin layer but not too thin and keep the oven at 30°C using a temp probe thermometer.
You need to know that that's NOT how commercial dried yeast is produced, they follow other way more complicated methods to dry any strain that can't be replicated at home, so don't assume that because you bought it dry, it can be dried at home, yeast that can be dried at home has been pressure selected for this characteristic during centuries, like kveik and Lithuanian strains, Lithuanian strains aren't kept dried anymore in Lithuania since refrigerators spread, but most strains used to be kept dry so they still have this ability, that's why other strains with an origin in a farm may still have this ability or they might not, who knows