Given the background description of some cooking related query, summarize the question into a title
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?
A:
What type of flour should I feed my starter with?