So you have yours, and you’ve baking with it. All good. How do you pass it on? You should send 100 grams on to the next person, so when you do a refresh (a “standard” 100g water/120g flour, put it in the fridge as normal, then after 24 hours, scoop out 100grams from the jar, bung it in the (freshly washed!) small container you received when you took delivery of yours, seal it up tightly and place it in the jiffy bag it came it before toddling on down to the post office with it. Please send it first class, and if at all possible, take it later in the day too, so it can stay in the fridge as long as possible for the earlier part of the day.
Make sure that there is a note with it with the website doughblogs.com (which redirects to the blog on wordpress) so that the recipient knows where to look for how to handle it.
Don’t worry if you’ve added different flour to strong white to your leaven, it’s all character after all, and the next person who gets yours can use it and adapt it to what they want to bake before they pass some on to the next person.
This will only work if you are prepared to pass some on to one person, and them to one person etc, so become an evangelist!