For what it's worth, two cents from an amateur home baker... I baked
all sorts of sourdoughs in Boston, MA for over a year. I've recently
moved to Oakland, CA (just over the bridge from SF) and made a new
starter from scratch. The mature starter has a slightly different
aroma than it did in New England (more fruity and floral, less yeasty
and doughy), but I honestly can't tell much difference in the finished
loaves. The quality and flavor seem to have a lot more to do with
ingredients, time, and temperature than geography.

Happy baking,
Matt