Hi Gayle, you certainly haven't caused any permanent harm to your sourdough starter by changing the consistency, but it may need a few regular feedings at room temperature in order to return it to its formally vibrant self. Our starter is based on a 1:1:1 ratio by weight (not volume), so the 1/2 cup (4 ounces) of starter is fed with 1/2 cup (4 ounces) water and 1 scant cup (4 ounces) flour. If your starter was a little too stiff it may be that you were adding a little too much flour. The consistency of the starter should be a thick, but stirrable paste right after feeding, and then become more like a pancake batter as it rises and becomes more airy in texture. Try feeding your starter at room temperature once in the morning and once in the evening for a day or two and I suspect that your starter will be nice and lively again. Keep in mind that over a 12 hour period your starter will rise and then eventually fall back to its original height, so you'll want to check its progress after 6-8 hours to see it rising to its highest point. Barb

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