Ruth, it sounds like either your starter is too high of a hydration (as a result of feeding it with more liquid than flour) or you may be using a flour that's lower in protein content if you're not using King Arthur All-Purpose Flour. We recommend using our flour for best results, and take another look at the make-up of your starter. It should be equal parts flour and water, by weight; it should resemble thick pancake batter. If it's thinner than this, you might want to hold back some of the milk and add it only if the dough feels dry. Good luck! Kye@KAF

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