Local Breads Liquid Levain

I want to make the liquid levain recipe beginning on  p. 76.   I will
grind my own rye (3 tablespoons).

He calls for 3T "Type 55-style flour from KA or Giusto's or unbleached
all purpose flour.  Previously somewhere in the book he talks about
using "organic stone-ground flour," but abandons this "stone-ground"
requirement in this recipe, unless type 55 IS 'stone-ground.'

But he does say on p. 76 that 'organic' flour is essential here.

 I don't have organic flour on hand, but I do have some Hodgson's
stone ground whole wheat flour and some Hecker's all-purse white.

I'm debating which to use for the flour: Hodgoson whole wheat stone
ground OR Hecker's all-purpose white.  ( :-)),  NO, I don't want to do
both at the same time. ;-))

Can you recommend which?  Probably should go with the Hodgson's?

Thanks.
Dee Dee