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Hey everyone. I've basically transitioned completely into using king arthur flour. The differences are astounding and more consistent for me. I got a little nuts and found a local distributor and I bought 2 50lb bags. On their site, at the bottom, look for professional flours, and find the closest dist. to you and see if they deal with the public (if you're an owner or have papers, it won't matter to you). The types they sell are a little misleading on their site, but Sir Galahad is their prof. AP flour, while the "special patent" is the high protein bread flour. 

  So, here's the thing:  I love all things potato, but I cannot make potato pancakes from left over mashed.  My mom and mother-in-law both use the same technique.  They beat an egg into the leftover mashed, add enough milk or cream to make a batter the consistency of pancake batter (well a little thicker) then they pan fry these yummies until they form little bubbles on top, they flip them and brown the other side.  

Today I ran into an amazing product that I thought you pro chefs may want to buy.  It's called a cooling towel made by a company called frogg toggs. It was at Bed Bath, Beyond for about $14.00.  To use it, just wet the towel and it becomes chilly.   Actually chilly!!   It stays that way until it dries, which is about 2-3 hours,  then you just wet it again.   It would be great for workouts, or hot chores. 

First off, I was always a "flour is flour" kind of person until recently when I started diving more into the science of bread. Even after that, I was always a AP flour is AP flour kind of person. I've been using King Arthur recently, and I have to say, I'm a believer. The flour just seems better to me. Products turn out better, and I don't think it's just my mental effect.