I've been using Dakota Maid AP flour (used to use Bread flour, but I'd rather not use the ascorbic acid which is omitted in the AP), and Dakota Maid Organic white flour (unenriched).
It's small but nonetheless interesting: the AP flour as malted barley flour, the o. flour does not. As such, side by side, the o.flour bread takes about 1 hour longer to properly ferment during bulk fermentation. I notice no difference in taste, texture, or appearance.
I found this interesting and worth the educational share.
I use organic flour almost exclusively (in the UK) but when I was mistakenly sent a sack of non-organic I used it and didn't notice any difference at all. The mill does not add anything other than the statutory stuff. Protein was 12% in both flours.
-Gordon
Ah yes, I guess what I was trying to say is that the scant barley malt in the one variety does make a noticeable difference.