You're on the right track with your first thought. Generally we think of a starter as "fed" when it's at its peak point of activity, usually within 4-8 hours of feeding it. Recipes that call for "fed" starter are usually relying on it to help leaven a loaf, whereas those that call for an "unfed" starter are relying on it solely for flavor. If we can help explain any further, feel free to give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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