Your first comment doesn't square with my (limited) experience with bread. Making bread from wholemeal organic flour versus non organic makes a big difference. You can see, smell and taste it, and if you were nearby I'd bake you two loaves and ask you to rate each. However this isn't a true compassion as the manufacturing processes are sure to be different. My theory is that there is less wild yeast in the nonnorganic flour, but the real reason may differ.