I know this is an old post, but read up on the "Waterproof" vinyl tiles, because the marketing/details are misleading. These tiles are often only "waterproof" for a certain number of hours, and typically only from the top side (if water comes from below like in a basement and bottom gets wet: game over). You want to look for products that specifically say they will not rot/warp/bend even when wet, those are the ones that are truly waterproof, however even with these, according to the manufacturer's people i've spoken to on the phone, if there is organic material between them and the floor, the organic material can still get moldy when wet, and cause an issue. Best advice I've heard to date is to get one of the raised floor tile solutions, with tiles that won't rot/warp/bend when wet. This way, there is a gap between the basement floor and the flooring, which allows water to eventually dissipate/evaporate naturally without sticking around and causing mold problems. I've been researching this, calling vendors/manufacturers, and spoke with the basement systems guys for a while before making this conclusion. I have yet to re-finish my previously moldy/demolished basement, but will post results when completed (~few months). I'm leaning towards these tiles if I can find them myself for a DIY installation: http://www.totalbasementfinishing.com/basement-finishing-system/basement-flooring/basement-floor-tile.html  Closest products I've found are these: http://www.greatmats.com/tiles/raised-floor-tiles-max.php#reviews and https://www.garageflooringinc.com/tiles/index.html?sl=3328&utm_source=google&utm_term=&utm_campaign=&utm_medium=cpc&utm_content=s|pcrid|46951353589|pkw||pmt||pdv|c|&gclid=CjwKEAjwpdnJBRC4hcTFtc6fwEkSJABwupNiWKlBwLSoBz5pP48S-fIOKgpCG6qjjhdr9y0n0zNT4xoCsEvw_wcB#!

What all-purpose flour you use should be determined by what you want to make with it and how much protein/gluten you need. Southern All-Purpose Flour (White Lily, Martha White, Gladiola, Red Band) - 9 g. protein - milled from soft wheat varieties - work best for baked goods where you don't want a lot of gluten development, such as pie crusts, biscuits, quick breads, muffins National Brand All-Purpose Flour (Gold Medal, Pillsbury) - 11 g. protein - milled from a blend of hard and soft wheat. A little too much protein for best pie crusts, quick breads, muffins, or pancakes; too little protein to make outstanding yeast breads. As the name indicates - all purposes - but it's not the optimal flour for most things we make with it. Northern All-Purpose flour (Robin Hood, Hecker's) - 11-12 g. protein. Use for yeast breads, cream puffs, puff pastry. King Arthur Unbleached All-Purpose Flour - 13 g. protein. Use for yeast breads, cream puffs, puff pastry, pasta, pizza. We are fortunate enough to have some good flour mills here in Kansas and I would suggest Hudson Cream (milled in Stafford Co., KS) and W-R Flour milled in McPherson, KS, which have excellent flour products (similar to National Brands), if you happen to have those available to you. -Grainlady

One way to find out. Call the building inspector's office and ask to have your installation inspected. They should be able to tell you if one was pulled. I had mine in hand, before the installation. Theoretically, the permit is required to be posted on the property in a conspicuous location.

It's not that isolated, although the photographs give that impression. It is in a neighborhood of beautiful, manicured ranches, many of them weekend or vacation second or third homes for people who live in Houston. The tiny, antique town of Burton is nearby, Brenham is nearby, and Houston is not all that far away.