Hi Brenda, I wouldn't worry too much about funky aromas early on in the sourdough creation process, since the starter is gradually weeding out unhelpful bacteria at this stage. On the other hand, if you're using a wholegrain flour that is past its best if used by date, this could be the source of your rancid odor. In any case I think it's fine to continue, but once your starter begins to rise predictably, be sure to begin twice a day feedings and try to replenish (feed) your starter when it's at its highest point of rising, or just beginning to fall, which will keep yeast activity vigorous. Once your starter is rising, I would expect the aroma to improve. A mature starter won't always smell sour or yeasty, but it shouldn't smell nasty. If an established starter develops an unpleasant aroma, this is usually a sign of neglect that can be remedied with a few days of diligent room temperature feedings. I hope this helps! Let us know how it goes. 

Barb

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