Our apologies for any confusion, Avery. Our Signature flours do not contain citric acid but some of them do have added malted barley, which contains enzymes, like amylase, that convert starches into sugars to feed the yeast. Amylase enzymes are naturally occurring in flour, and for optimal fermentation, malted barley or fungal amylase are often added to supplement this natural occurrence. While we choose to supplement with malted barley flour, other flour companies, like the one you are currently using, choose to use fungal amylase instead. Going back to your initial question, flours with either addition are fine to use in sourdough baking. Mollie@KAF

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