Keep in mind, however, that flour must meet certain standards if to make good bread from it. Those standards should be the same for both organic as for conventional flour. Whole wheat flour is quite another story. As with other flours, whole wheat must be milled from sound stock that possesses good milling and baking qualities. Whole wheat, though, must often have a higher or better protein content than that from which white flour is milled if the resultant loaves are to have good volume.
Flavor is also more of a concern with whole wheat.
With white flour, much of the flavor is a product of fermentation. With whole wheat, the bran and germ contribute major flavor constituents. For many years, the organic market has been more concerned with whole grain flours and breads than with refined products, and this shows in the quality of many organic whole wheat flours. In addition to having good performance characteristics, much of it is carefully milled, and stored as briefly as possible, sometimes under refrigeration, which reduces the oxidation of fats in the germ. Some bakers actually choose to use organic whole wheat for its quality and taste, even if they use conventional white flour in their bakeries.