Hi Nate, if you're following our sourdough starter recipe than the normal consistency of the starter is a thick, but stirrable paste right after feeding. As the starter rises and ferments it becomes more like at thick pancake batter when it's at its peak of rising. Once it reaches its peak, if it isn't fed again, it will gradually fall back to the level that it was when it was first fed, but the consistency will be quite different--thinner, with perhaps a foamy layer of bubbles on the top. Often a starter that hasn't been fed in a while will also develop liquid on top, which is called hooch. So, while it's not uncommon to see layers of different textures in your starter, you might be seeing something a little different. If you happen to be feeding equal parts by volume rather than weight, this can result in a very liquidy starter that is more likely to seperate in the way you describe, so I would encourage you to measure your ingredients carefully and to shoot for equal parts by weight. If you don't have a scale, that would be 1/2 cup (4 ounces, 113g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces, 113g) AP flour. I hope this helps! Let us know how it goes. 

Barb

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