TIL my sourdough got better after I stopped using the fancy bread flour

For two years I used a $9 bag of high protein bread flour from a specialty shop in Portland and my loaves always came out dense with a gummy middle. Last October I ran out on a Sunday and used the $3 store brand all purpose flour just to avoid a trip across town. The crumb opened up right away, and after about 6 loaves I realized my starter was actually stronger with the cheaper flour since it has more of the wild yeast the starter likes. I still keep the good flour for pizza dough, but the daily loaf gets the cheap stuff now. Has anyone else found that a cheaper flour gave them a better rise?

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