Hmmm...for some reason my email is not sending me replies to posts anymore!!! didn't mean to post a question and then go m.i.a.....
I've been doing some experimenting with some organic flours, and, I'll be honest here, have not been terribly happy with the results. I have not actually tried the Sperry yet, but did try a Rocky Mtn Milling (now owned by Bay State) 'high gluten' flour with a protein content of 13%.
Compared to the AT, it gave me a denser, less pliable dough, and just never got the great rise and 'chew' that the AT does. Nor did I get the browning.
That being said, I used the organic flour in the exact same way I use the AT, and did not add any additives.
If any of you have had success with organics, have you found you have had to alter your recipes? and if so, what did you guys do? added malt?