Sorry, but this is not good advice. You need to add a glycerin solution to yeast before freezing. The purpose of the glycerin is to keep the yeast from getting freezer burn (freezing solid and drying out) So you will not have a solid that can be transfered to another bag. The glycerin will maintain the yeast in a viscous liquid state.
That's one way of looking at it, I guess.
Really, I only offered my suggestion up because it worked perfectly fine for me
the one time I did it 25 years ago (I had to go out of town on a location shoot for a couple of months). I never had to do the freeze thing again since shortly after that, I learned to preserve my house yeast on slants.
Bottom line is that the freezing/vacuum bag worked perfectly fine, and the yeasties in fact produced a very
robust fermentation (even without the glycerin treatment).
I'll concede that others' mileage may vary, but It produced no negative issues for me (maybe I got lucky??).