Hi Jessica, a starter maintained with equal parts by volume of starter, water and flour will be quite liquidy in consistency. The 1:1:1 ratio of ingredients we recommend in our sourdough starter recipe is based on weight, and a feeding consists of 1/2 cup (4 ounces, 113g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces, 113g) unbleached all-purpose flour. You haven't done any harm to your starter by maintaining it in a more liquid state, and there's certainly no need to start over. However, in order to see the type of rising behavior we describe, you may want to convert to our ratio of ingredients. For the first feeding you can simply add enough flour to bring the starter to a thick, but easily stirrable paste. As the starter rises and ferments it will thin out a bit in texture and become more like a thick pancake batter, with bubbles throughout. If the starter is allowed to fall completely it will go back to the level it was right after feeding, with perhaps some frothy bubbles on top. It's fine to stir in the hooch, although if it gets very dark and yucky-looking (the way it can after a long period of neglect in the refrigerator), then I usually pour it off. I hope this helps! Let us know how it goes. 

Barb

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