This Thai rice flour is a game-changer for my sourdough routine. The ultra-fine texture dusts onto loaves like powdered sugar, making my scoring designs pop with crisp contrast. No more sad, disappearing patterns!

I was skeptical about the price at first, but one 16oz bag lasts FOREVER. Six months in, I've barely made a dent - and I bake weekly. It's become my go-to for preventing dough stickiness in bannetons too.

Surprise bonus? It works shockingly well as dry shampoo in a pinch (though slightly gritty). The neutral flavor doesn't transfer to bread crusts, unlike some flours I've tried. When I experimented with mochi and rice cakes, the texture was perfectly smooth - no weird graininess.

Pro tip: Store it in an airtight container after opening. The resealable bag works, but I'm paranoid about freshness. Worth every penny for serious bakers.