Hi Lynn, it sounds like you might be keeping a different style of starter than the flour-and-water-based starters that we usually work with here. If you'd like to try making a classic, 100% hydration starter, you might want to start from scratch using this recipe on our website here. The regular feedings consist of discarding about half and then adding back in equal amounts of flour and water (by weight). Otherwise, if you want to continue working with your sugar-fed starter, you can always add additional liquid to it to loosen it up if it's feeling stiff. We hope this helps, and happy baking! Kye@KAF

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