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Patent flour

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I just found out about "patent flour". The Washington Post had some of the recipes for the inauguration festivities, and one used patent flour. Supposed to be very high quality. Never heard of it before, never seen it until now but have tracked down a couple of places that sell it in 50/100 lb. bags, and these folks who sell 5 lb. bags.

Anybody ever use patent flour?

Link: http://www.awwpa.com/Home_Bakers/Home...

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  1. I'd never heard about it but recently saw a recipe that called for it. If you don't have it, is it fine to use regular flour instead?