Recently received Ischia and Camaldoli. I read the instructions in full and then proceeded to attempt to activate Ischia. I forgot about the contamination warning and think that my Ischia may be contaminated. I'm worried it is too late to clean it because I proceeded through the building phases over a couple of days and have since refrigerated it after making a batch of pizza dough. So, I'm trying to figure out if it is contaminated (from reading other posts I'm guessing the answer to this is yes) and if so, if it is too late to clean it.
Is it contaminated? - I think so, I had a ton of bubbles at the end of 24 hours rather than the few that the directions mention. Vomit like smell. As I continued to build it and thicken it that smell went away, which kept me from being concerned. I assumed the vomit smell was the lactobacilli/acidification that I was wanting to build up. How is it supposed to smell?
Too late to wash? - I continued to follow the directions for about two days after the initial 24 hours and ended up with a pancake batter thick jar that didn't smell so bad. I put it in the fridge after taking some out to make dough. With it being this long since contamination and having been built up this much, is it too late to wash it? I'm concerned about there being so much of the contaminant and too little of the wild yeast and lactobacilli that make the culture.
With that said, I'm surprised at how tricky this is. I'm a brewer, and in brewing, if one practices excellent sanitation, contamination is not an issue because the wort that you're adding your yeast to has been boiled and is thus sterile. Activating a yeast using flour that is (apparently always) contaminated caught me off guard.