Hi Donna, the consistency of starter discard can vary quite a bit, but generally starter that has been stored in the refrigerator for a week or more is going to be thinner than starter that has been fed more recently (the gluten structure gradually breaks down over time). It sounds like you're feeding your starter according to our maintenance routine, which is equal parts by weight of starter, water and flour or 1/2 cup starter + 1/2 cup water + 1 scant cup flour. This type of starter should be pasty when you first feed it (but still easy to stir), and as it rises and ferments it will become lighter in texture (more like thick pancake batter). If you find your discard is very thick when you go to make your crumpets, try adding a tablespoon or two of water so it becomes more like a thick batter. 

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