I humbly suggest you get move closer to 60/40 if doing water by volume, or do 50/50 by weight. I used 50/50 by volume in the SF Bay Area and my starter was always a little watery – which was nice for getting it out of that container. That container is in my brothers fridge sleeping for almost a year.
I find a 1-1 ½ cup starter to be about what I want to manage. I ‘discard’ ½ a cup which is sized for my 3 or 4 favorite ‘discard recipes’ and I add a heavy ¼ cup of flour and a light ¼ cup of water.
