There's actually not much "right" or "wrong" regarding sourdough, Teri; there are all kinds of ways to build a starter and make sourdough bread. The consistency of starters will vary over time - it's OK for it to be pourable. To thicken it up, if you like, simply add more flour when you feed it. As for smelling like baby poo - well, that's so subjective, it's hard to comment. To me, sourdough should smell strong and sour - like vinegar with a warmer, floury overtone. So long as your starter isn't pinkish, or smelling REALLY disgusting, then it should be OK. Since you say it's very bubbly, why not try baking with it? You'll soon find out if it gives you the result you want. Good luck - PJH

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