Hi Brooks, starters that are still in the early days of creation can go through a few days of smelling pretty funky, and early activity (on day 1 or 2) can be a result of bacteria that give off carbon dioxide rather than representing true yeast activity. In addition, feeding with equal parts by volume rather than by weight (as recommended in our starter recipe) can result in a much thinner starter consistency, which is more prone to developing hooch and may not rise in the same way. While you may see a delay in rising when your starter shows these signs, it's not necessarily a reason to throw in the towel. However, you might want to consider this alternative feeding routine to encourage the yeast to kick in:

1. Feed once a day.
2. Feed with whole wheat flour. 
3. Feed with 2 parts starter to 1 part water and 1 part flour (2:1:1, by weight). For example, your once-a-day feeding might look like this: 1/2 cup (113g) starter + 1/4 cup (57g) water + 1/2 cup (57g) whole wheat flour.

Once the starter begins to rise consistently (twice) with this feeding routine, then it's important to begin twice daily feedings, which will help to keep the yeast more vigorous. You can also gradually transition away from whole wheat flour and introduce unbleached all-purpose flour over the course of several feedings, and also go back to something more like our regular starter feeding routine (1:1:1, by weight). If you don't have a scale, a typical feeding would look like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) unbleached all-purpose flour. Once your starter is rising within 6-8 hours after you feed it, and has a pleasant aroma, then you can consider your starter ripe and ready to bake bread with. 

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