Organic flour vs. regular flour?
I recently bought a 20kg bag of organic unbleached white flour, and have loved it so far. However, I was trying to make a pre-ferment for the "Pane coi Santi" recipe in Maggie Glazer's Artisan Baking book (I haven't got a sourdough starter ready yet, so I'm making a preferment with yeast instead), and I found I had to add WAY more water than it called for in order to get the stiff dough to stick together into a ball. For those Canadians out there, I'm using flour from Anita's Organic Mill in Chilliwack, BC.
UPDATE: the preferment was a disaster - waaaay too dry, so it didn't do anything. I'm going to wait until I have a sourdough starter and then proceed.
Anyone else out there had a similar experience with organic flour? Do I just add more water until the consistency feels right, then proceed?