Hi Sue, The "fed" and "unfed" designation is a bit tricky. The starter is considered "fed" from the time you feed it until it reaches its peak of fermentation and falls, at which time you would normally feed it again. Once you put a "fed" starter in the refrigerator for any length of time, it becomes "unfed." So, when a recipe calls for "fed" starter it requires starter that has been recently fed and is at its peak of fermentation--risen and bubbly and very active. When a recipe calls for "unfed" starter, it came be starter that is directly out of the refrigerator, although I would qualify that by saying that starter that has been in there for more than a week may not bring optimum flavor to your baked goods. Another way to look at it is that "unfed" starter is the portion that you would normally discard, when refreshing your starter. And remember you can always call the Baker's Hotline at 855-371-2253, if you have more questions about the care and feeding of your beloved starter. Barb@KAF

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