International Sourdough - Creating the most diverse Sourdough on the World

On my quest to create an international sourdough I am taking my sourdough with me around the world. I want to create the most diverse sourdough that has wild yeast and wild bacteria from all around the world. I typically liquify my sourdough before traveling this really helps with the transport. Just take a tiny piece and mix it with a lot of water (1 gram to 50 grams of water). That makes it easier to mix and feed as well while you are abroad. I will also show you how to turn that into your real starter afterwards, since it is way too liquid. Some of the yeast and bacteria is coming from the air, but a lot of micro-organisms enter your sourdough through feeding with different flour. That's why I like to feed with local flours wherever I am. Bread Pitt has seen: - Portugal - Italy - Spain - Mexico - USA - Germany - India Hopefully one day I get to test and then maybe we can discover some new micro-organisms.