I do see the benefit of your style, you still get the sourness in the dough with that. I'm not sure how large differences you can see if you will use different ways to start the dough. But I would recommend to try the apple version sometimes!

The point of using organic apple (or other fruit) is that there's natural yeast in the apple and the peel. That's why it's important it's not sprayed with pesticide and such and why it has to be fresh and not cooked.

But as mentioned, I do not know if there is ultimattely much difference. There might be, as we have many different kinds of yeast in the world :)