Hi Adeline, it's common for sourdough starters to smell funky at times during the creation process, and a delay in rising is also quite common. This is not a reason to start over, but you may want to consider an alternative feeding routine. This feeding method increases the acidity of the starter, which seems to help pave the wave for the wild yeast to become more active. 

This feeding routine includes:

1. Feeding only once a day.

2. Feeding with whole wheat or whole rye flour rather than AP (Although AP will work if that's all you have).

3. Feed 2 parts starter to 1 part water and 1 part flour (by weight). For example, save 1/2 cup (4 ounces, 113g) starter and feed this 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) wholegrain flour. 

Continue this feeding routine until the starter begins to rise predictably, and then you can switch back to our normal starter recipe , which involves twice a day feedings of equal parts by weight of starter, water and AP flour: [1/2 cup (4 ounces, 113g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces, 113g) AP flour]. 

Don't be surprised if your starter hesitates a bit each time you change its feeding routine because the organisms need time to adjust, but once your starter is again rising predictably with the twice a day feedings with AP flour, then you should be good to go. 

I hope this helps! Let us know how it goes. 

Barb

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