It doesn't really matter actually. You can keep it as a stiff dough, if
you like, or as a very wet batter.

Most recipes, however, usually expect that you'll have a sourdough
starter that's about the consistency of pancake batter.

If you're measuring by weight, that's equal weights of flour to water.
If you're measuring by volume, it's about 1 cup of flour to 1/2 cup water.

Hope that helps, and good luck with your starter!
--
Jeff

John LaBella wrote:
> I am "cultivating" a starter. It does seem happy & bubbly at the moment.
> My question is how thick should the starter be?
> Is it like a Drywall mudd? or more like a heavy cream or ......
>
> Thanks for the sharing of your wisdom.
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