I decided to write White Labs and I got all of this answered for those who were curious:
I’ve address each question below:
Pitching rate: It's going into a kettle sour after some lacto souring and it will be the primary fermenter. Since this strain is already well suited for an acidic environment, do I really need to pitch more cells than I would an ale strain? For example, I usually do a lager pitch for a kettle sour if I'm using something like US-05.
Depends on your PH. If it’s below 3, you will need to up your pitch rate some to accommodate the additional acidity.
2. Making a starter: Do I treat this more like a sacch starter or a brett starter? It will have 100b cells in the new packaging so I'm sure multi steps won't be necessary but will the starter still need about a week or will a few days do the trick. Afterwards would decanting be the best? I'm reading it doesn't settle easily so I'm thinking it would need to be in the fridge for a while.
The starter will happen as quickly as any other sacch strain, so don’t plan a week! A single step over a day or two will be perfect.
3. I have all clean beer equipment. I clean and sanitize well but this still makes me nervous. It's not Brett but it's unlike any Sacch strain. Will my gear get infected? I'm reading it's pretty safe to work with but I'm still a little freaked out.
This is pure Sacch, so no need to worry about contamination. Just standard sanitation measures will keep you perfectly safe!