The only shipped starter that will ever make a difference is San Francisco starter and that's because there is a literal mutant bacteria in the culture that causes much higher lactic activity than normal. And it'll only make a difference if you use it straight.

All other shipped starters are just a shortcut to going to a local baker and asking for a donation (I've done this dozens of times, all over the world; when I've wanted a fresh/homemade loaf), or just spending a week's time and ~350g of wasted flour developing your own.