> the uniqueness of your starter is defined by the local climate, local flour, and the way you feed it to keep it alive. The weather in Greece is much warmer...

> the uniqueness of your starter is defined by the local climate, local flour, and the way you feed it to keep it alive. The weather in Greece is much warmer... There's actually a word for this: terroir - https://en.wikipedia.org/wiki/Terroir https://en.wikipedia.org/wiki/Terroir