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A bit back, I pitched into The Bread Code's KoFi for his book. In exchange, he mailed me some dehydrated starter from Hamburg.
It's a wild and crazy and amazing world where I can watch videos of a nerdy bread guy in Germany, use his tech to perfect my sourdough, kick in a little money to help him write his book... and get mailed sourdough starter in exchange, to add all those amazing microbes into my own starter here in Texas.
I heard back from The Bread Code - the starter I've been mailed is Bread Pitt.
He recommended I get Bread Pitt fully rehydrated and going and active, before mixing a little of him with a little of The Yeastie Boys to see what happens! So I have two starters currently active in my kitchen.
It will be a MICROBES TOUR.
@justanna I can't stand it, I know you planned it... 
@justanna
The history that gets baked in is what keeps me going with mine. I got mine from a lady in Anchorage, AK whose family has had it going since the gold rush, so I could start my baking in Fairbanks, AK and have a living souvenir from Alaska, as well as a living piece of Yukon gold rush history when we eventually move back east.
@calamityjess Aaaaah I love that so much!
