Hi Katherine, the recipe you're following makes for a very thin consistency, which I think will make it harder for you to see the starter rising and doubling in size, which is one of our indicators of starter readiness. While there are lots of ways to create a sourdough starter, you might want to consider using our recipe, which will give you a thicker consistency. It may also make it easier for you to follow along with our resources. The consistency of our starter right after feeding should be like a thick paste, which is still fairly easy to stir. The rotten cheese or vomit odor you experienced isn't too uncommon in the early days of creating a starter, as the process involves weeding out various types of unhelpful bacteria and gradually establishing a balance of wild yeast and friendly bacteria. While you certainly don't want your starter to smell like that at the end of the process, there's no need to give up on your new starter if it goes through a day or two of having an unpleasant aroma. I hope this helps! Let us know how it goes! 

Barb

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