I made toast from San Joaquin Sourdough the day after it was baked, and the smell and taste of the rye flour (though only 10% of the total flour weight) was very prominent compared to the day before when the loaf was first sliced.  I've noticed the same thing with the Vermont Sourdough: it taste rye-ier after a day or two. Anybody else have this experience?  

It's actually kind of pleasant, as I like rye flavor.

Glenn