This is a big fat, yes! Where you live matters a lot. Elevation, humidity, dry climates, and even just changes in weather (a rainy day) will affect your starter and dough textures tremendously.  LOWER ELEVATION & HIGHER HUMIDITY CLIMATES: if you live in places that have over 50% humidity, you’re going to want to cut back on water by usually ½-¾ cup of water for a sourdough loaf recipe. I usually suggest cutting back ½ cup of water for our recipe and then adding in 2 Tbsp-¼ cup of water with your salt, after you autolyze. So no more than 1 & ¾ cup of water per loaf. You’ll also want to do shorter times in-between your series of stretch and folds or coil folds (30 mins max) and then allow your dough to almost double on your counter (covered) for usually 1-4 hours. This time shortens a lot in the summer when it’s higher humidity but can be a little longer in the winter. This would be considered your “bulk rise” on the counter. Then you’d shape, stick in your banneton in the fridge overnight, and bake in the morning.  HIGHER ELEVATION & DRY CLIMATES: this is my climate in Utah. I actually go up in water by ¼-½ cup with my Heavenly Hydrated Recipe. I need the extra moisture to really get that airy, custardy crumb and crispy crust. So if you’re in these climates and you are getting denser crumbs, up your water! You can get away with a little longer time between stretch and folds (30-45 mins) and can go a little longer on the counter for your bulk rise,  if needs be (2-5 hours). I still suggest doing a second rise in the fridge after shaping.