I'd eat it
And I'd like some of his starter... but there are so many yeasts in the environment that you're pretty much guaranteed to end up, after a few cycles of feeding and baking, with a 'local' yeast/bacteria blend no matter what your original yeast was.
Though he does claim sterile media, I'm finding it hard to believe in a yeast that's estivated for four thousand years with no admixture of more recent yeasts.
Runny bread time ---->
Biting the hand that feeds IT
