Hi Jessi- The smell of a well-fermented sourdough starter is definitely one that some people will not find pleasant and each culture's smell can be a bit different than another's smell as it is the natural yeast and bacteria in your local air that determine the character of your starter. If you feel confident that there isn't a chance your starter got contaminated with anything bad, then what you are describing just sounds like a happy healthy starter. Using a metal measuring cup shouldn't be a problem at all either. I would recommend switching back to all-purpose when you can, especially if your culture is already as over-active as it sounds like, but other than that I think you are probably doing everything just right. If you have any further concerns, please feel free to call our baker's hotline at 1-855-371-2253 and we'd be happy to help you out over the phone. Happy baking! Jocelyn@KAF

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