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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 . . .
JakobVirgil · 3815 days ago · link ·
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.