How is your starter going?
I'm a sourdough bread baker and teach many folks and the ingredients caught my attention. Normally, one uses equal grams, not volume measurements when making a starter and feeding it.
Say your starter called for 60 grams of water and 60 grams of flour, that's 1/2 cup of flour and only 1/4 cup of water.
That might have caused excess liquid to build up. As you feed, measure out your starter, and add equal grams of water and flour, stir and let rise till peaked. A healthy starter can eventually grow acidic so feeding 1:5:5, one part starter, five parts water, and five parts flour is a great way to give it a boost! I do that about once a month. I hope it's gotten started well for you, and you've started baking loaves!