Hi Elizabeth, it depends a little on where you are in the process. Is this a starter you are creating from scratch, or a mature starter? What are the quantities of starter/water/flour you are feeding your starter, and how regularly are you feeding it? Once a day or twice a day? Our normal starter maintenance routine for a mature starter calls for feeding equal parts starter, water and flour (by weight), and to feed twice a day when you're maintaining your starter at room temperature, and at least once a week when you have it stored in the refrigerator. If you happen to be maintaining your starter with equal parts by volume (for example: 1/2 cup starter + 1/2 cup water + 1/2 cup flour) this will result in a starter that has a much more liquidy consistency and will be more likely to separate in the way you describe. If you're still very early in the process and your starter hasn't begun to rise much, it is also a bit more likely to separate in the way you describe. When the starter is still in the early stages of development it is find to feed only once a day, but once the starter begins rising it's important to switch to twice a day feedings, which will help encourage the yeast to stay active. I hope this helps! Please don't hestitate to call our Baker's Hotline if you have further questions. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is: 855-371-BAKE (2253). 

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