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

Ex Input:
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 Output:
What type of flour should I feed my starter with?

Ex Input:
I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time. I am a bit confused. Should I check on the progress after a few days, or not?

Ex Output:
How long should I wait before I lift the lid of my sauerkraut crock?

Ex Input:
If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then cook it with a wet heat method e.g. soup it doesn't come out salty or seem affected by the brine. Why is this?Thanks

Ex Output:
Why does brining work with dry heat methods and not wet heat methods?