Hi Marianna, it sounds like something might have gone amiss with your starter. The smell of sourdough starter can be strong and overpowering, but it should be tangy and fresh (not putrid). You might want to start again using whole rye or whole wheat flour initially, and then switch to all-purpose flour. If possible, use a scale to measure your ingredients by weight to ensure your starter has the right consistency. Mix the starter, flour, and water each time until it's completely combined and homogenous. This thorough mixing and daily feedings should prevent separation. If a bit of liquid forms on top (know as "hooch,") stir it back into the starter before discarding and feeding. Good luck and happy baking! Kye@KAF

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