Starter help

I'm baking my way through Ken Forkish's book, Flour, Water, Salt, Yeast, and attempting to create a starter. I followed Forkish's starter instructions, but scaled everything down to 1/10th the amount since I want to maintain a small starter.

Today is day 10, I've been discarding and feeding each morning, and the starter has doubled every 24 hours for the last 3 days, but I suspect it's not really vigorous yet. It's not growing as fast as strong starters I hear people describe, and Forkish himself mentions a mature levain tripling or quadrupling in 24 hours.

Should I stick to my current routine, or do I need to make adjustments? Here are my notes.

• Day 1
  • mix 50 grams whole wheat flour, 50 grams 90°F water
  • room temp: 77°F, finished mix temp: 84°F
• Day 2
  • discard all but 25 grams
  • add 50 grams whole wheat flour, 50 grams 86°F water
  • room temp: 77°F, finished mix temp: 78°F
• Day 3
  • very pungent smell, unpleasant, overwhelming bad cheese
  • discard all but 20 grams
  • add 50 grams whole wheat flour, 50 grams 88°F water
  • room temp: 76°F, finished mix temp: 80°F
• Day 4
  • smells milder, like strong cheese/yogurt
  • no activity, stir and leave alone
  • room temp: 75°
• Day 5
  • no growth since day 4, but very liquidy
  • discard all but 20 grams
  • add 50 grams whole wheat flour, 50 grams 89°F water
  • room temp: 74°, finished mix temp: 76°F
• Day 6
  • discard all but 15 grams
  • add 40 grams bread flour, 10 grams whole wheat flour, 40 grams 85°F water
  • room temp: 77°, finished mix temp: 80°F
• Day 7
  • discard all but 15 grams
  • add 40 grams bread flour, 10 grams whole wheat flour, 40 grams 85°F water
  • room temp: 79°, finished mix temp: 79°F
  • evening: nearly doubled, small bubbles, sweet white wine smell; see how it looks in the morning and consider bumping up the feeding ratio
• Day 8
  • doubled; past peek; liquidy but no hooch; smells like white wine
  • discard all but 15 grams
  • add 40 grams bread flour, 10 grams whole wheat flour, 40 grams 85°F water
  • room temp: 79°, finished mix temp: 82°F
• Day 9
  • doubled; past peek; liquidy but no hooch; smells like white wine
  • discard all but 10 grams
  • add 40 grams bread flour, 10 grams whole wheat flour, 40 grams 85°F water
  • room temp: 80°, finished mix temp: 82°F
• Day 10
  • doubled; smells like white wine
  • discard all but 10 grams
  • add 40 grams bread flour, 10 grams whole wheat flour, 40 grams 85°F water
  • room temp: 81°, finished mix temp: 82°F