On Sunday, November 20, 2011 at 10:47:05 PM UTC+2, Mr Maj6th wrote:
> I contacted one of the best chefs I ever worked with, to tell me how
> to get a "sour" starter. He is German, but he now works at a four
> star hotel in India as the executive chef. His name is Willy Hauter;
> he is a specialist in breads, and spun sugar decoration. Give him the
> credit, not me.
>
> This was his reply:
>
> Okay, this Is the procedure. You start with simple dough.
>
> 450 G. BAKING FLOUR
> 225 G. BEER (use German wheat, naturally fermented like An Endanger
> Weiss bier
> mix this and cover with a wet towel.
>
> Keep it for 24 hours,
> day 2, cut the dough in half and throw it out, and replace it with :
> 225 G. BAKING FLOUR
> 112 G. BEER
> Continue procedure for 10 to 12 days
>
> After 10-14 days, depending on the area, weather etc. your sour should
> be fermenting nicely.
> Make sure you cover it for the first 5 days with a wet towel,
> afterwards, with plastic.
>
> When finished, after measuring sour, use sourdough calculator to get
> flour, salt,etc.
> (this calculator is available at: samartha.net)
>
> Work this dough well with your hands; Do not use a kitchenette or
> other small machine as it will destroy the gluten with the sour.
> Once you have the dough smooth, bench proof it for about an hour.
> Then cut it in half, take one half and place it in a bowl. Add 250
> GR.WATER, cover with plastic foil and place this in the fridge. This
> will be your daily sour.
> You will always use the same recipe; 500gr.HIGH GLUTEN FLOUR AND 250
> gr.. WATER, 20 GR. SALT. ALWAYS use HALF IN THE FRIDGE AND WITH THE
> OTHER HALF YOU WILL BE MAKING THE BREAD.
> This recipe will give you one nice loaf of bread. Mold the bread in
> long shape, like half of a French bread size.
> Place this on an oiled pan, cover with a plastic, and place in the
> fridge overnight. The next day bake it and enjoy. The bread will get
> better and better.
>
> 1 pound = 453.59237 grams
>
> Maj6th

Samantha.net seems to no longer exist. I am very interested in this German Beer Starter recipe but do not know how to calculate the sourness and for what reason I am calculating it. If anyone could advise I would be very grateful.