Hi Kaye, the aroma of your starter shouldn't be of too much concern, as long as it's performing well and doesn't smell unpleasant. Typically a starter will vary in aroma (from mild and floury to yeasty or quite vinegary) depending on whether it's fed regularly or infrequently, and where it is in the ripening process, but what really matters is how it functions in your baking. Is it able to contribute to a good rise and great flavor in your bread? 

However, if you're not getting much aroma at all from your starter and tend to feed and then refrigerate it right away, with very little time spent fermenting at room temperature, you may find that a few days of twice a day feedings at room temperature will do much to improve your starter's rise and aroma. It may be that your starter isn't getting enough opportunity to ferment, which means it probably smells like a mixture of flour and water most of the time. 

I hope this helps! Please let us know if you have further questions or concerns. 

Barb

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