A Sourdough Observation
When I attempted to make a sourdough culture over a year ago, I used something called I believe Gold'n White, the only organic flour my store carried. It was basically whole wheat without the bran. The culture fermented so quickly that by the end of the first day, it was ready for a feeding. I fed it, and fed it, stuck it in the refrigerator, and fed it some more until I realized that this starter was way too active for me. This was all in one day. It was the second sourdough culture I had started, so I had at least a bit of familiarity with creating and maintaining a culture.
I decided to cheat and just bummed some starter off a friend. For nearly a year, I fed it with Wheat Montana flour, which is unbleached, unbromated, and certified chemical-free. My starter was very very active. A few weeks ago, I decided that the protein content in the Wheat Montana was too high, so I switched over to KAF's Sir Galahad Artisan flour. It's unbleached and unbromated, but not certified chemical-free. My overwhelmingly active culture just turned...normal. I have to use a larger portion of the ripe culture as seed for the next batch. It's still doing fine, but it was a difference I noticed right off the bat.
To get to the point of this post, in my experience, the more naturally grown flour definitely is richer in what cultures need (even if a bit much) to thrive. Has anyone else had the same experience?