Hi again, Elizabeth! It does sound like your starter consistency is going to be more liquidy, which could well be contributing to the separation you're seeing. In addition, if you're feeding your starter and sticking it right back in the refrigerator, this may be cutting off fermentation too early. If you don't have a scale, try feeding your starter like this: 1/3 cup starter + 1/3 cup water + a scant 2/3 cup whole wheat flour, and be sure to give it a few hours to ferment at room temperature before sticking it in the refrigerator. When you plan to bake bread, particularly entirely naturally leavened bread (no added yeast), a day or two of twice a day feedings at room temperature will help rivive your starter from its stay in the refrigerator and restore its normal rising behavior and aroma. 

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