Hi, M! To make everything about 100 times simpler, we recommend measuring everything with a scale. That way, you'll know that you're feeding your starter with an equal amount of water and flour by weight for that 1:1:1 ratio. The starter consistency you're describing sounds right. It tends to wafer from thick pancake batter to a cold gravy. Sourdough starter is considered a liquid. When it's time to feed it, you always want to feed one part of starter with one part water and one part flour, all equal by weight. If the starter is fed with portions of flour and water that are less than that of the starter, it won't die, but it won't be sour and it'll have trouble rising. If you have any other questions, our free and friendly Baker's Hotline is available at 855-371-BAKE (2253) or through chat and email on our website so always feel free to reach out. Annabelle@KAF

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