Hi Karen, is your starter beginning to rise predictably? Is the odor improving? Is your starter still developing hooch, and, if so, is it now clear? What does a typical feeding look like with your starter? Our sourdough starter maintenance routine calls for equal parts by weight of starter, water and flour, and a typical feeding consists of 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) unbleached all-purpose flour. With this type of feeding routine you really shouldn't see hooch developing between feedings when you're feeding twice a day at room temperature, so that worries me a bit. Does it happen to be very warm where you keep your starter? Or are you feeding with more water than flour (by weight)? Another factor that might cause hooch to develop more rapidly is if you're feeding a larger portion of starter with a relatively small amount of water and flour. In any case, if your starter seems to be improving in terms of rise and aroma and you're not seeing any discolored hooch, then you're definitely headed in the right direction and I would encourage you to continue. If you're seeing any pink or orange discoloration or streaks in the starter, that is generally a sign that it's time to start over. If you'd like us to take a look at your starter, you can send a photo to: customercare[at]kingarthurbaking.com. 

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