Hi Barbara! Because water is much denser than flour, 1 cup of water ends up being more by weight than 1 cup of flour so by today's standards, you have an abundance of water in your starter or a scarcity of flour. To remedy this I would simply begin by adding and extra cup or 113g of flour to your starter, then each time you feed and discard, use only 1/2 cup or 113g of water and 1 full cup or 113g of flour. Happy baking!

• Reply