Hi, Janet. Smells are a difficult thing to diagnose online :-). Ideally the yeast on your rye flour is starting to grow, and in doing so is beginning to create lactobacilli. Are you seeing bubbles? If so, give the starter it's next feedings using all-purpose flour. You should smell a whiff of alcohol as the starter gets itself going. If the odor becomes musty, discard the starter and begin again in a clean, sanitized container. Susan

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