Hi Brooke, I'm not sure if you're creating your starter from scratch, or on the second day of feeding the starter we sell, but in either case a good silicone spatula should work well to remove the discard. It sounds like your starter may be a bit thicker in consistency than is ideal, which can make it harder to divide. It's easy to add extra flour if you're measuring by cups, and this could result in a thicker consistency, so for best results we recommend either weighing your ingredients or using this method to measure your flour by volume. Right after feeding the starter should have a pasty, but stirrable consistency. After the starter has risen to its highest point it should be thinner in texture--more like a thick pancake batter. If you continue to have difficulties with the consistency of your starter, please give our Baker's Hotline a call at 855-371-2253 so that we can help you troubleshoot more directly. Barb

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