Anyone had experience with Clostridium bacteria? It's when your starter smells like vomit... My second starter turned out this way for some reason, and apparently it's because the flour + water mix was done in a jar I tried to disinfect with boiling water, which Clostridium spores can apparently survive. The internet said it was okay and that you just have to add a bit of vinegar and wait it out, but honestly after a week I think it was unsaveable, my kitchen smelled like some chemical weapon research lab.
I spent a whole day reading up biotech literature, and figured I add a bit of dry yeast and vinegar right off the bat for my third starter to give it a head start and create a slightly acidic environment suitable for proper yeasts and Lactobacillus bacteria, and yeah, this one turned out ok, though not as strongly alcoholic-smelling as my first starter which was basically ideal, so I'm guessing the yeast in this one is kinda weak. I know that you're not supposed to actually use store-bought yeast in the mix, but honestly I'm not sure if it's worth risking the starter turning into vomit shit again just for these mythical "natural yeasts", or is it? I also used store-bought yeast in my first starter too, so idk.
Anyway, this was my experience,