What is the best kind of flour to "fed" my starter? I have been using "bread" flour and I think it is making my starter too thick. My bread is working out fine, however it could have a little more flavor. Any input is appreciated! Thanks!"Dee" We recommend KAF all purpose flour to feed your starter, which will make it thinner and (eventually) stronger flavored. If it doesn't thin out, add a small amount of water to thin it. You can also try putting your shaped loaf in the refrigerator for 3 to 6 hours to slow its rise and give it time to develop more flavor. Happy Baking! Molly

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