Hi Connie, it sounds like your starter might be composed of more water than flour, which is causing it to separate, but it's a bit hard to say without knowing more about your starter and what stage you are in terms of starter development. Is this a starter that you're creating from scratch, or a mature starter that doesn't seem to be functioning properly? How do you normally feed your starter? It's helpful to know exactly how much starter, water and flour goes into each feeding and how often you're feeding your starter. If you'd like to troubleshoot more directly, please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We'd love to talk sourdough starters with you! 

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