Starter smells eggy and sulfurus

I just made a starter 3 days ago. Day 1 and 2 the starter smelled slightly rancid and fruity, something I expected. But this morning, on day 3, the starter had swelled up to nearly the top of my jar and it smells strongly of sulfur\eggs. I read a few things about it with differing opinions. Some say it will go away in a few days, some say to start over. I don't know what to do because I don't want to keep wasting flour on a lost cause. I'm using 50% organic stone ground dark rye and 50% organic unbleached all-purpose. I will also add that the first day was 100% dark rye, the morning after I added the all-purpose was when it smelled like eggs. In addition, the water in my area is known for having sulfur compounds in it. You can literally smell the sulfur from the tap, and it is very soft water. I will start using bottled water from this point on just to see.