Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate.
[EX A]: How can I make my Hot chocolate thicker?

[EX Q]: This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's skin without cutting the skin off. I made sure it was soft and was at room temperature before I cut it open. How can I de-rubberize them?
[EX A]: Why is my avocado tough and rubbery?

[EX Q]: Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answer. Should I be using the flour I plan to bake with next? Will mixing and matching make a difference? Do certain types produce more activity? Better flavor?
[EX A]:
What type of flour should I feed my starter with?