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.

I have had pretty good luck with mine and I make it like pancake batter.
Usually 1 cup of flour to 1/2 of water. It is fairly thin when not
active, but thickens to a sticky sponge that barely pours when fed. As
it calms down after feeding, it goes back thinner.

Mike