I'm brazilian, unfortunately, and I've tried cultivating starter from many flours that are avaible in our market, from the cheapest to the most expensive, but the only one that worked was a whole wheat oragnic flour.
I came up with three possible explanations why that happend, but I don't know for sure.
1- by law every flour but the whole wheat organic is obliged to be enriched with folic acid and iron. Is it possible that they are the ones killing my wild yeast?
2- I've read that ideally the flour used for starters should be unbleached because the process kills most of the micro organism present in the flour. But brazilian flour don't have any labbel indication saying if they were bleached or not. Is it possible to raise a good starte from bleached flour?
3- this one is about the milling process, again there ins't any labbel information on it so I can't know for sure if the flour was made in a stone mill or a high speed steel mill.
Is there anyone who has experience with brazilian flour? Or knows enough about the chemistry of wild yeast to know if those chemicals are responsible for my starter failures?