Rye starters are quick to ferment, and will have that fruity odor. It's perfectly normal. If you want to transition it to a white starter, the fermentation will slow and the smell won't be quite so fruity. If you'd like to feed the starter with only rye, the starter will have a smaller window of optimal use time. One option might be to split it and feed part of it all rye and the other part only wheat. Observe the differences, and use the starters in identical recipes to really see the changes resulting from the different cultures. Happy baking! Laurie@KAF

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