Hi Lauren, I wouldn't recommend baking with your starter until it's rising predictably and has a pleasant aroma. Since the creation process involves weeding out various unhelpful bacteria, I don't like to recommend using the starter too early in the process. It's not necessarily a bad sign that the starter is thinning out in consistency, which can be a sign that the yeast is about to kick in, so you may want to continue on with the feedings as the recipe indicates, or try the alternative feeding routine I outlined in my comments to Lily. 

Barb

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