Hi Janabeth, there can be a number of different reasons for a starter that seems very thin, but probably the most likely explanation is that you're feeding your starter equal parts by volume rather than equal parts by weight, as is recommended in our sourdough starter maintenance routine. A typical feeding for our starter involves saving 1/2 cup (113g) starter and feeding it 1/2 cup (113g) water and 1 scant cup (113g) unbleached all-purpose flour. If you're feeding equal parts of water and flour by cups, then this will result in a much more liquidy consistency. 

If you haven't fed your starter for a while this can also result in a thinner consistency, because as the starter becomes more acidic the proteins that provide structure in the starter will gradually breakdown. 

Barb

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