Hi Arleen, I'm sorry it has taken so long to respond to your question! The consistency of your starter does change over the course of fermentation and also depending on the frequency of feedings. While it's easiest to see the rising and falling behavior, the texture and viscosity of the starter also changes as the proteins that form gluten in the flour gradually deteriorate over time, and with increased acidity. In other words, it's not unusual to see your starter in various stages of gloppiness, depending on when you last fed it. I wouldn't worry too much about this unless you're seeing unusual colors (pink or orange), or mold. Keep in mind that your starter will be healthiest when fed regularly and consistently, and for optimum performance it's best to feed your starter when it's at its peak of rising, or just beginning to fall, rather than when it's fully collapsed. I hope this helps! Let us know how it goes. 

Barb

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