I hedged my bets and started a starter from scratch, as well as purchasing a few from around the world.
The advantage of starting one yourself is you are baking a week later. The others, you wait on the postman.
I did find differences in each starter, and if you do start from scratch, stay with the all purpose, as suggested, till your starter is at least a month old, but make sure it’s unbleached flour. I personally invest in the best flours available locally, and by best, I mean organic, locally grown and milled as opposed to big brand store flour. The processing is hugely different and even at $35/10 lb bag, my price per loaf works out to under 4$ and is better tasting, and for me than anything I can buy around here ready made..
Once established, I have gone 2 weeks without feeding them, in the fridge, with no issues. Just bring em out, let them get to room temp, feed them again and a few hours later, prepare your dough for the next days bread..

And on another note,, perfect sandwich bread shape Roy!!
Cool pan..