Hi Ruby, you didn't mention at what point you are in the starter-making process, so it's hard to say exactly what's going on. The starter does tend to get more liquidy as it ferments and becomes more acidic, so this may not be a bad sign. Often around day 4-6 you'll see less activity and little rise, although the starter will still bubble. The thinning out that you describe may be a sign that the acidity is increasing and the wild yeast is about to kick in. If that's where you are, then I would recommend continuing with your twice a day feedings until the starter begins to rise predictably and doubles in size about 6-8 hours after having been fed. Once your starter is rising in this way, you can begin to bake with it, although continuing to feed it for a few more days may help develop more flavor potential. If this doesn't sound like what's going on with 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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