ground rye natural yeast/bacteria verses air-born... humnnnn

next fall we're heading to Paris France. we're going to rent a flat with an oven, and i'll be baking! so i have a question for those in the know. When you mix organic flour (rye) and pure water, the natural yeast and bacterial of the ground flour begin to create a sourdough culture, which in a half week becomes a loaf of sourdough. The 'air' yeast really doesn't have the numbers to outnumber the actual flour yeast. So, if I bring back (or import from other countries) the rest of the bag of flour (rye) and make it at home, I'm truely eating the same loaf I made in Paris. So, if I buy organic flour from france/italy/japan/australia/etc, the loaves I'm making are from those countries' natural yeast/bacteria sources. Right? I'm not talking about a culture that's in your kitchen for months/years... i'm talking about the first culture from the ground rye.