Do indigenous microorganisms prevail?
I keep reading on the Internet that a starter will change character according to locale. For example, the culture that you created in San Francisco may start out full of Lactobacillus sanfranciscensis, but if you move it to the east coast, the starter will gradually become overrun with L. barharbor or the like and lose its SF flavor.
But why should this happen? Look at me—I'm not indigenous to New Jersey, and as an Asian I am definitely in the minority, yet I'm still here. Thriving, in fact, probably because I'm just as healthy as anyone and we're not competing over a scarce food supply.
Seems to me that as long as the starter is well fed, the various microorganisms ought to be able to hold their own. But that's just a theory. In actual practice, do imported starters become domestic?