Hi Ed, it takes a little longer to develop full flavor in your starter, so I would recommend continuing to feed your starter twice daily through day 9 or 10. The tangy aroma can be fairly subtle, so I wouldn't worry as long as it's rising predictably. You could certainly try adding a little whole rye flour to your starter, but I don't think it's absolutely necessary. Go ahead and try baking with your starter once you've completed day 9 or 10, and remember that most of the flavor development in sourdough baking occurs during the dough phase. The most reliable way to increase the sour flavor in your bread is to refrigerate the bread dough during part of the fermentation process. Barb

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