If your culture is bubbling and there is a distinct smell, you can feed the culture by discarding half of it and adding 25g of new flour and 25g of water. Mix together and let it sit covered for 24 hours.
Continue feeding the starter in the same way every 24 hours (at roughly the same time every day). You do not always have to discard half of the starter, but if there is any crust, darker layers or liquid in the starter, discard that before feeding it with new flour. You can also move the starter to a plastic container with a lid at this stage. Once your starter regularly bubbles up after feeding, you do not need a see-through container anymore and it's easier to feed the starter in a plastic container.
Establishing your starter takes quite a few days and the concoction in the jar might look and smell dubious. Just push through and keep on feeding it! My starter tends to have small bubbles, get very thin and smell very sour from day 4. If your starter smells very acidic, it is "hungry" and needs more flour. You can feed the starter twice a day if you have this problem. Your starter is a unique culture of the natural yeast and bacteria in your environment. Starters tend to have some hiccups along the way. I was very worried when my starter smelled like something someone has sicked up, but just keep on discarding some of the starter and feeding it regularly, and it should pull through. If you are unsure ask me or Google your starter's symptoms. There are many resources on the internet. I used theKitchn.com when I first made my starter. Once you have established the starter you will see that when you have fed it, it makes lots of bubbles and rises up in the jar and then settles down again. As the starter matures, this activity becomes more predictable. It will also have a more healthy smell as it matures. More like a pleasant sour milk smell. My 15-month old starter smells like beer!
After about 7 days of feeding your starter daily, it should start doubling in volume once fed. This indicates it is getting to the point where it can be used for baking. You can test if your starter has matured by doing the float test. After feeding your starter, watch for it to rise to it's highest level (you should have an idea where that is if you have watched it for some days). At this point, take a teaspoon of the starter and drop it into a cup with water. If the starter floats on top, you have lots of gas in your sample and it is ready to use.