Starter is separating in layers and is sluggish
My starter is getting a liquid layer that looks like hooch, but it is forming towards the bottom. From the top, there is a bubbly layer of starter, a claer liquid layer, then a more solid, not bubbly layer of flour on the bottom. This recurs even after refreshing, I have tried a few times. The starter is mighty sluggish too, even after a couple weeks of repeated refreshings to try and wake it up. I made a loaf of bread today and it took about 6 1/2 hours to rise the first time. Pretty much unacceptably slow. Can it be saved?