I've received a new batch of organic white flour and it's really sluggish. I keep a regular feeding schedule and normally have no problems, except with certain flour batches. My last problem was remedied by malt. Now the malt is not helping. The miller suggested a little glucose to get the yeast going. He assured me that everything in their analysis is normal and he's stumped. My questions are - how much glucose do I use as a percentage of the flour, and should I use it at all; will it sweeten the dough, etc, or is it simply a catalyst. I make simple organic au levain breads and do not want that altered.