Location matters to food and drink. You can taste the difference. You can even taste the difference in ordinary tap water. I don't care all that much about S

Location matters to food and drink. You can taste the difference. You can even taste the difference in ordinary tap water. I don't care all that much about SF sourdough starter, specifically--it was the only one I ever noticed as being sold commercially. There is also a hobbyist network of people that trade their local sourdough starter to people in distant lands, as dried-up blobs on index cards, through the mail. People also trade kefir, kombucha, yogurt, sauerkraut, kimchee, and vinegar starters. They wouldn't go to the trouble if it didn't make a difference. The local ambient microbiome certainly contributes to the texture and flavor of fermented and aged foods, and it can be transplanted successfully for a few months, but then the locals usually overwhelm the foreigners. When you find a commercially significant one, you have to take great care to preserve it and keep it pure.