Ugh, I saw a whole thread about this exact thing. Some guy was saying the "competition" label is just a way to charge more for regular stuff in a black bottle. Makes you wonder, right @finleyh89? He had test results showing the fancy rub had the same salt content as the cheap stuff from the grocery store.

How much longer does the thin mix last before it gets tacky?

My grandma's cookie recipe has been in the family for 60 years and it never mentioned warm flour. You're telling me the secret was hiding in plain sight this whole time? How warm are we talking, like straight from the oven warm or just room temperature? I have to try this next weekend.