Hi Lydia, it sounds like your starter is heading in the right direction, but I wouldn't start baking with it just yet. It usually takes at least 10 days to develop a fully mature starter. The thinner consistency you've noticed has to do with your feeding routine, which contains twice as much water as flour by weight. For our starter recipe we recommend feeding equal parts starter, flour and water by weight. If you don't have a scale that would be 1/2 cup of starter + 1/2 cup water + 1 scant cup flour. I would also recommend discarding all but 1/2 cup (4 ounces, 113g) of starter since you haven't been discarding regularly. For this amount of starter a one quart jar that is taller than it is wide is an ideal size container. Storing it in a larger container may make it more difficult to see the starter doubling in size, and it isn't ideal for the quantity of starter to be spread too thinnly on the bottom of a large container. I hope this helps! Let us know how your starter progresses. 

Barb

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