Starter too runny to rise
Hello everyone,
I am a beginner to the baking world and decided to try making my own sourdough starter to bake with. I started with 125g flour and 125g of bottled water. The direction I was following asked to leave the mix for 2 days and then discard all but 125g of starter and add 125 g of water and 125 g of flour and repeat this step (discard all but 125 g starter and adding water and flour) daily until starter is mature. The first few days, there was some hooch on top, which I discarded each time. Now I'm almost two weeks in and there is no more hooch, but the starter too runny to rise. There are plenty of bubbles but due to the consistency of the starter, I don't think it is possible for it to rise. Should I change the proportion of the flour/water to 60/40 to to get a more solid consistency? Any help would be much appreciated.