Hi Jonathan! There is a known slowdown of fermentation in the starter building process which usually happens around day 3. Our best advice is simply to continue feeding and keeping it at a temperature around 70-75 degrees if possible. If your starter is still sluggish after 8 days of feeding twice a day, give it a feeding with a whole wheat flour to boost things along. The tangy aroma should return once the starter is mature enough to double in size reliably. 

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