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

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?
What type of flour should I feed my starter with?

https://somedayilllearn.com/how-to-make-black-coffee/ Go big or go home. I typically use 2 tablespoons per cup. Weak coffee is more likely to be bitter.Is there some truth here? Why would weak coffee be more bitter?
Is weak coffee more likely to be bitter?

I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours.What would be the best place: fridge or freezer?

How to store no yeast dough