It seems my starter is very, very thick. It doesn't look like the pictures on your sourdough tips page. I've been feeding it with 1/2 c water to 1 c flour. Have I ruined my starter? Can I thin it without changing the acidity? Sure, Larry, no problem. Just feed it with equal parts, by volume, flour and water. Once may be all you need; if you want it thinner, do it again. Sourdough can vary wildly in consistency, but the standard I strive for is like a thick pancake batter - barely pourable, but definitely not as thick as dough. Good luck - PJH

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