JAOM sulfur-y smell.

Hi everyone. I started up a 5-gallon batch of JAOM three days ago. When checking the bucket for any signs of fermentation, I detected a faint sulfur smell coming from the must.

Now, the recipe for JAOM is pretty explicitly states to take a "set it and forget it" approach, but the smell does concern me a bit. I was unable to find anything online for JAOM/bread yeast specifically having a sulfur smell during early fermentation. Has anyone had this happen to them? I'm wondering if it would be worth "breaking the rules" of the recipe and getting some nutrients in there to hopefully help the yeast out a bit.