Hi Bonnie. For Day 1 of making your sourdough starter, this will appear more as a dough then as a batter and will be brown from the Whole Wheat Flour. This first feeding with the whole wheat flour is to provide proper nutrients for the wild yeast to take hold of. As you maintain your starter and begin to feed it some All Purpose Flour, it will start to thin out and become more of the consistency of a muffin batter. Then as it bubbles and ferments it will think out to be like a pancake batter. If the liquid on top continues throughout your feeding process, we would suggest feeding more often or using additional flour as this is a sign that the yeast in the starter is hungry. Happy Baking!

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