Why is my starter so sticky

I have switched to a 50% hydration starter . If I have 300 grams of starter I feed it 100 grams of water and 200 grams of flour. I t doubles in a few hours . Why is it so sticky? I thought 50% hydration should be pretty dry, after feeding and mixing I have to scrape it off the spoon or my fingers. I thought it should end up with a consistancy of a ball of fairly firm dough. Am I missing something.