Well, I ran out of my sir galahad flour a while back, and decided to see what I could do with some other flours for a while. tried a bunch of bread flours and even all purpose, but just couldn't seem to get back to to the results i had been getting with sir galahad. everything just seemed tough and NY like with the exception of KA-AP which I am pretty sure is very similar to galahad, has the same protein at least. So i was driving to Norwich VT for work this week and saw a sign for the KA bakers store. apparently they keep the commercial flour outback, but luckily had it. 16 bucks for 50 pounds. I know this thread is old, but just had to show ya the first pie back to galahad. I used 10% Carl's Oregon trail starter and a touch of non diastatic barley malt powder to enhance browning and 1% evoo to help keep it soft inside. It was 60% hydration fermented under refrigeration for 36 hours. baked on a 650 degree stone for 5 mins finished under the broiler. mixed it in my Bosch mixer for 10 minutes all room temp, really simple. The wife wanted a three cheese pizza so no fresh mozz here. you can buy this flour repacked from this site, give them a call. http://www.allthingsmadebyhand.com/
try some out, there's something really different and great about it. I can post my recipe if anyone wants it too. one of the best if not the best pizzas I've made or had in new hampshire. for reference it was a 300g dough ball, and about 13 inches.