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.

Thanks,

Phil