Flours with richest microflora?
I'm experimenting starters with a lot of flours, all starters made by me from scratch.
I have the feeling that in -addition to the usual suspect rye- durum wheat flour (remilled semolina), even if bleached, seems to be very rich of yeasts: it rises a lot, really a lot, I'd say as much and as quickly as rye.
Are there evidences that it is true?
Generally speaking what is the flour richest of yeasts?