Hi Bonnie, we're glad to hear you found this blog post helpful! Sourdough starters come in different consistencies, but there's no evidence that one type of starter is better than another. Typically a liquid starter is composed of equal parts flour and water by weight (this is the starter you have). A stiff starter is more dough-like in consistency, and the water content is more like 50-60% of the flour weight. A stiff starter takes a little longer to ferment, so this can be helpful if you need the starter to last through a warm summer night and be ripe to bake with the next morning. I've found it's really more a matter of baker preference, but since different recipes can call for different types of starters, it's helpful to know how to convert one to another. Check out our stiff starter recipe to see how to do this. Barb

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