Hi Blitzy, if you happen to be measuring your flour by cups rather than weight, it can be easy to add extra flour with each feeding, which will definitely make your starter consistency a bit thicker. If you don't have a scale, we recommend using this method of measuring your flour by cups. And remember, that this recipe calls for a "scant" cup of flour, so one that is not quite full. The consistency you're looking for should be a thick, but easily stirrable paste right after feeding. As the starter begins to rise and ferment after a feeding it will thin out a bit and become more like a thick pancake batter, with bubbles throughout. If allowed to fall completely the starter will be even thinner in texture, with perhaps some frothy bubbles on top. 

If you're still very early in the creation process you may not be seeing much rising yet, and the starter may remain a bit thicker throughout the feeding cycle. Look for a thinning out in texture as a sign that the wild yeast is about to kick in. 

I hope this helps! Let us know how it goes! 

Barb

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