Hi Loizos, well, I don't think you want to bake bread with a starter that smells anything like poo, but I also don't think you need to give up on your starter just yet. It sounds to me like your daily feeding routine at room temperature may need a little adjusting. If your starter doubles in a few hours and you only feed it once a day, then it's sitting out at room temperature for an extended time without proper nourishment. Ideally you want to replenish (feed) your starter when it's at that peak, which will keep the yeast active and vigorous and prevent the LAB (lactic acid bacteria) from dominating your starter. If your starter peaks after only a few hours, rather than feeding several times a day, I would aim to feed twice a day and offer your starter a relatively larger meal as a way of slowing down fermentation. The aim here is to find a feeding routine that allows your twice a day feedings to line up closer to the peak rise. I would try something like 1:4:4 or even 1:5:5 (starter:water:flour, by weight). Temperature also plays a big part in how quickly your starter ripens, so if you happen to live in a very warm climate this could also be affecting your results. If your starter has peaked and you're unable to feed it, sticking it in the refrigerator until the next feeding may be helpful. Feeding your starter with cooler water is also a good option when it's warm. Starters generally do fine in temperatures between 68-80F, but too much warmer than that can sometimes be challenging. After a few days of this feeding routine, I suspect the aroma of your starter will improve. 

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