I definitely noticed a difference when I started brewing saisons. Some of the older advice and recipes for saison mentioned using a sugar addition, added incrementally. Along with the normal high attenuation I just felt that it was overkill in a couple cases. Very, very dry. Plus if you mash low enough I just don't feel the need for sugar in saison - the attenuation will be there. A healthy saison starter is gonna drive OG down around 1.000 anyway.