I began a starter 9 days ago using the liquid levain recipe in Daniel Leader's "Local Breads." I used KA unbleached all-purpose flour and a small amount of rye per the recipe. The starter smells and tastes ready (like very ripe apples), has bubbles of various sizes, but has not developed the "long elastic strands" nor has it risen. Would you suggest continuing to feed the starter (he suggests that 10 days is about the limit to know if things are working), should I give up on it and start again, or is it perhaps ready to use, despite the missing indicators?

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