You may know Bread Pit from his numerous guest appearances on the YouTube channel. By using Bread Pit as a starter you will be making amazing sourdough bread at home. You will be baking with my local wild yeast and bacteria, allowing you to improve your fermentation game. As Bread Pit has already been fermenting flour for years he is very good at it, it's his job. Bread Pit is originally Hamburgian, but has visited a few countries where he was fed with local flour, creating a more diverse sourdough: Germany, Italy, Spain, Portugal, Mexico, USA and India. 
The starter comes dried (youtu.be/EEqjqaTKV24) and then has to be reactivated over a few days using ideally whole wheat, or whole rye flour. Rye flour is what Bread Pit loves the most since his childhood. In the past Bread Pit has also enjoyed eating wheat, einkorn, emmer and spelt flour. The diversity of different flour feedings has created an even more diverse sourdough with super powers.

 Feel free to mix Bread Pit with your own starter to create sourdough offspring.
 The package itself contains around 3 servings to reactivate the starter. A tiny bit is enough as it already contains millions of microorganisms. Happy baking and may the gluten be with you, Hendrik