Hi Lena, I'm glad to hear that your "old" starter has begun to take off! Now that you've seen some good rising behavior I would encourage you to continue with twice a day feedings (which will further promote yeast activity). Once it's rising predictably with the twice a day feedings, and no longer has an unpleasant aroma, then you can consider your starter mature and ready for baking bread! Those nasty odors you experienced earlier in the process aren't uncommon, and are typically due to bacteria that gradually get weeded out as the starter establishes itself, so no need to worry about them if the aroma of your starter has improved. Good luck and happy baking! 

Barb

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