Hi everyone, my name is Jon and I am new to baking sourdough bread. Ok, so, the last couple of weeks I have been getting cracking results, big rise, big holes, big flavour really happy. I started my starter on 50% plain flour, 50% wholemeal flour and 100% water, both flours where supermarket brand. After getting such good results over the first weeks and running out of the supermarket brand I decided to buy bulk organic flours instead of the supermarket brand to see (1) if I could get better results and (2) organic is the way to go, screw chemicals! Since then my starter has sucked and is not showing any life like it used to! So, does the starter need to get used to new flours or did I miss something? I thought using organic flours would have more yeasts and my starter would have went nuts, but this isn't the case! I feed my baby same time every day, same 100% hydration. Started on new flours 5 days ago.