Sourdough starter age and flavor

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After a few minor struggles getting a starter going, mine is now very consistent with daily feedings. Doubles in size within 2 hours and triples before settling. I'm using 1/4 cup all purpose, 1/4 cup whole wheat, about 1/2 cup of the previous starter, and just under 1/2 cup of water. I'm on about day 10 or so.

Wondering if I need to let it mature for a while to get a good sourdough flavor or if it passes muster on every other check, like float test, no mold, etc., will keeping it going longer make the bread flavor any better?

Thanks in advance
 

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