Rye starter - smell question
First time at posting here - couldn't tell if there was an existing topic to add on to...
I've been baking sourdoughs for a couple of years now and wanted to try working on a rye bread. I began a starter on Sunday using Daniel Leader's recipie from Local Breads. I'm using Bob's Red Mill organic rye flour and bottle spring water. The starter appears to be behaving properly - bubles forming within a poridge like mixture with some rising begining by day three. My question is about smell. Leader says that the mixture should have a sour smell and taste, almost like the aroma of apples left out in the fall. I think mine smells more like smoked oysters. Should I take this as a sign that some non-desirable bacteria worked their way in (container not fully sterile?) and start over? Or do I just need to adjust to this smell and keep working on it for a couple of days? I've never smelled a rye sourdough starter, so I don't really have a reference point.