On Sun, 18 Dec 2016 20:57:48 -0800 (PST), wrote:

>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.
>>

Hum --- over 5 years old. A mere blink if you consider how
long sourdough has been around.
>> 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.

It exists.

canonical name samartha.net
address 161.97.219.38

Creation Date: 06-jan-2001
Expiration Date: 06-jan-2018

Let's hope he's just updating the site.

Meanwhile, use wayback

https://web.archive.org/web/*/samartha.net

As to the starter, just taste the hooch (the liquid that forms
on top), or add a few drops to bicarbonate. It should froth.
I'd forget the beer recipe. Any sourdough starter become as
sour as it can, then the acidity starts killing off the microbes, so
they become dormant. It kills the non-sourdough microbes first, which
is why you allow a starter to become dormant to "clean" it.
IOW, all real sourdough starters ARE sour.
[]'s
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