Hi Rachel, I'm sorry we weren't able to answer your question in a more timely fashion! For future reference, the consistency of the starter right after a feeding should be thick and pasty, but still easy to stir. As it rises and ferments it tends to thin out and becomes more like a thick pancake batter. It sounds like you may have added a little extra flour to that initial feeding, which is easy to do when you measure your flour by cups. For best results when using our flours and recipes, we recommend either weighing your flour, or using this method to measure your flour by cups. And keep in mind that the standard maintenance feeding for your new sourdough starter calls for a "scant" cup of flour (which means just a little less than a full cup of flour). 

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