Hi Andrea, I wouldn't worry too much about how thin your starter is as long as you're weighing your ingredients, since the starter can (and should) get thinner in consistency as it ferments. Look for a thick, but easily stirrable pasty consistency right after feeding, but don't be surprised if your starter is much thinner in texture by the time it's due for its next feeding.

If you're continuing with once a day feedings, be sure to watch your starter well for rising behavior, and switch to twice a day feedings as soon as it starts rising predictably (twice). Once you shift to twice a day feedings the goal is to find a feeding routine that allows you to replenish your starter when it's at its highest point of rising or just beginning to fall (which will keep yeast activity vigorous). Allowing the starter to fall significantly between feedings can lead to sluggish yeast behavior.

Especially in warmer months, when the starter is more likely to peak much earlier than the 12 hour mark, you may want to experiment with a 1:2:2 or even 1:3:3 ratio of starter:water:flour, by weight. When you offer your starter a relatively larger meal it slows down fermentation, which may help you line up your twice a day feedings closer to the peak. Keep in mind that a "larger meal" doesn't have to mean using up more flour, since you can reduce the percentage of starter you save and feed, relative to the amount of water/flour. 

I'm sure one of your sourdough strategies will pay off soon! 

Barb

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