Thank you for all the advice. I have gone through several comment pages and have many more to go, but thought it might be easier to post my question.
I have recently started my sourdough starter, it is now on day 15, but for over a week it has had a very strong acetone smell.
The initial starter was made using 1:1:1 ratio using whole wheat flour and the following feedings were 1:1:1 with all purpose flour. By all accounts it is a healthy starter, lots of bubbles and consistent doubling of size and have recently started to feed it every 12 or so hours. However, the smell is very strong. Having read some theories I have divided the starter into two jars, one with the 1:1:1 feeding ratio and with the other jar I have tried to increase the ratio of flour to make a stiff starter but both have continued to smell like acetone. (For reference, I live in the southern hemisphere where it is becoming winter, but the starter still shows good growth)
Is this a cause for concern, can it be used to bake with and can it be salvaged?
Thank you!

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