Sourdough starter good smell/ bad smell
I have read this forum many times and being new to sourdough baking I have found it to be enormously helpful. I was just wondering, however, if someone might be able to shed some light on a problem I seem to have.
My starter is a couple of weeks old, and I followed Sourdoughlady's pineapple/rye flour instructions. My starter- or in fact I have 2- seem to be rising well, doubling in about 8 hours or so, and raise the dough of my bread pretty well and according to guidelines, with a nice crumb. However, I have one issue troubling me, which is when I stir the starter down after a feed, it smells foul; I can only liken it to the smell of burning hair/and or rotten eggs. During the starter rise it smells great UNTIL I stir it down and then I guess whatever gases are in there are let out. I am assuming that this is a result of having too much bad bacteria of whatever sort in there, but I am at a bit of a loss as to how to get rid of it, especially as my bread seems to be rising well (touch wood!). I have also found that if I use rye flour instead of white, or a mixture of the two, to feed the starter, it smells much better after stirring.
I was just wondering if anyone might have any tips or experience about this, and I am sure it has been asked often before. My problem is, I can't see what I'm doing wrong, but there must be something. I am using organic unbleached flour, and feeding on a 1:1:1 basis daily, or 1:2:2 if I want it for baking with. I am also using tap water, so I wonder i f that could be the problem?
Many thanks in advance for taking the time to read this!