Does SD starter retain much environmental history? I'm reading 'Sourdough Culture' by Eric Pallant and the author relays a story I've heard many times regarding 'this starter is X years old and came all the way from <fill in a geography>". On the other hand, I've heard that after a starter is moved to a new locale, it begins to take on the yeast and bacteria of that locale and hence any starter that is older than a few months is really a reflection of the yeast and bacteria locally. I think I read that last part in the Modernist bread book (and hence why professional chain bakeries like Boulanger refresh each chain's starter on a weekly or so basis with the new starter coming from corporate labs).
So, I was just curious as to both any studies on that matter or even anecdotal observations. I'm too new at this to have any observations as I've been making SD for about 2 years. It just sounds like a cool topic.