Hi, Mark! It's not unusual for your starter to have an initial burst of activity, followed by a slump. Liquid on top of your starter is quite normal, but the consistency you're looking for is similar to pancake batter. If it's runny at the beginning but thickens up after a while as the flour absorbs liquid, then this is not unexpected. But if it's a pure liquid rather than a (for lack of a more accurate term) goopy sort of liquid, that's rather odd. In that case, we'd suggest reaching out to our Baker's Hotline so that we could help you troubleshoot in more detail. 

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