Fun fact! It is a common misconception that wild yeast comes from the air. But actually, it's in the flour. As a result, your location should not influence (directly) the taste of the sourdough - although your humidity and elevation will (indirectly) affect your final product. Someone please tell me if I'm using the wrong effect/affect.
Maybe, but wild yeasts aren't the only microbes involved in sourdough. The locale might not affect taste, but the microbes present in whatever the starter is stored in, or present in the water/the implements used to mix it certainly might affect the taste or smell. After all, it only takes a little bacteria to give people halitosis . . .
right on the nose the sour in sour-dough is made by Lactobacillus which come in various strains The best thing to do is just try it it does not take a lot of effort.