I mixed up a new starter about 3 weeks ago. I’ve been feeding it twice a day and keeping it in a Brod & Taylor temp controlled keeper (72F). I’ve made two loaves of Pain de Campagne which turned out beautifully. Then for some unknown reason my starter began to thin out. Not sure what’s happened but I started to feed it 100g of water to 113g of flour to try to bulk up the consistency. Any ideas of what’s happened? What should the consistancy of sourdough starter be? Mine was thick enough at the beginning to scoop it out of its container, now it’s pourable.

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