Hi Ash, it's not uncommon for a sourdough starter to smell funky during the early stages of the creation process, so there's no need to worry or start over, but you might want to consider an alternative feeding routine, which is meant to increase the acidity of the starter, weed out some of the unfriendly bacteria, and pave the way for the wild yeast to kick in. 

This feeding routine includes:

1. Feeding only once a day.

2. Feeding with whole wheat or whole rye flour rather than AP (although AP will work if that's all you have).

3. Feed 2 parts starter to 1 part water and 1 part flour (by weight). For example, save 1/2 cup (4 ounces, 113g) starter and feed this 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) wholegrain flour. 

Continue this feeding routine until the starter begins to rise predictably, and then you can switch back to our normal starter recipe , which involves twice a day feedings of equal parts by weight of starter, water and AP flour: [1/2 cup (4 ounces, 113g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces, 113g) AP flour]. 

Don't be surprised if your starter hesitates a bit each time you change its feeding routine because the organisms need time to adjust, but once your starter is again rising predictably with the twice a day feedings with AP flour, then you should be good to go. 

I hope this helps! Let us know how it goes. 

Barb

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