Local Wildlife
Some sources say that the local wild yeasts and LAB where you keep and refresh your starter are particularly well adapted to that location; if you get a starter from elsewhere, eventually the locals will outcompete the foreigners.
I live in San Diego, CA which is generally warm all year round (barring the occasional winter deep freeze into the low 60's F). We are close to the coast where the climate is much less extreme than the inland areas (where I think Stanley Ginsburg of "The Rye Baker" may live).
I wonder if this explains why my 100% whole rye starter (Great River Milling Dark Rye) takes longer and usually requires a higher temperature in the proofer to behave the way "Bread" and "The Rye Baker" describe in terms of volume, temperature, and time. I need a temp of 80 - 85 F to get the kinds of timings they describe for room temperature 70 - 72 F. Maybe my local team is just adapted to warmer San Diego ambient temps; at 70 F they are still shivering, they start reproducing around 75 F, and don't get really wild and crazy until 80 - 85 F.
and more environment. By that I mean temperature, humidity/hydration and feeding schedule.
While how you start your starter will influence what you get, how you keep it going has a HUGE effect on the microflora.
This is far more complex than just have a temperature influence alone with a starter. I believe one would become a much better baker if he or she did not blindly follow a recipe as we all know bread making has a lot more to do with the environment and the technique more than the recipe alone.