Hi Debbie, it sounds like you may be adding equal parts by volume (cups) rather than by weight, which will make for a much more liquidy consistency in your starter. A typical feeding with our sourdough starter recipe looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) flour. I would measure your flour carefully and don't worry if your starter doesn't do much for the first few days. You can even let the first feeding go for up to 48 hours before proceeding to the second feeding; just be sure to stir the starter well each day, which will help combat mold from developing. You'll also want to be sure to cover the starter container well enough with plastic wrap or a lid so that the surface doesn't dry out. If you happen to have a slightly warmer spot for your starter to dwell (75-80F) that might help speed things up a bit. For more help with your sourdough starter, please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We'd love to help you get off to a better start this time! 

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