Perhaps this belongs in the sourdough thread, but I've a question for those in the know.

This weekend I helped a friend build up his first bike, and in return he gave me a little tub of his father's sourdough culture that has been going for about 40 years. His father is from Ardèche (and started/maintained the culture there) which is about 250km and 600m^ from where I live, so while not across the globe it is certainly a different environment. Is there any way to keep the characteristics of his original culture going now that it will be living in a different environment? Or should I just accept that the joy of sharing something like this is the evolution? We made some bread while we built the bike and it's out of this world delicious, so I want to retain whatever characteristics of the culture I can.. I'll be feeding it the same T120 flour it is used to eating, but the air and water will obviously be different.