Thanks for reaching out Kathy! Your starter should change slightly in texture as it goes from ripe or fed to unripe or unfed. When ripe or fed it should be characterized by lots of bubbles, increased volume, small rivulets across the top, and a fresh, clean, acidic aroma. It should be the texture of a thick pancake batter. Once it deflates and is unripe or unfed it will look a bit slimy and sticky as you try to pour it, but it should still be close in texture to a pancake batter. If you look to the bottom of the blog you will see a link for "Putting your starter to work". This will take you to a great video of starter to compare texture if you want some reassurance!

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