How to Make a Sourdough Starter from Scratch

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  • Опубліковано 24 гру 2024

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  • @keewoonchuah
    @keewoonchuah 10 годин тому

    Best sourdough starter video I’ve come across so far. You show the possible mistakes and disappointment and how to overcome them. I can relate because you just taught me how to revive my starter! Also, you are not being too rigid! Love that. Because I don’t like cooking using tablespoons and teaspoons to measure 😂😂

  • @heidiwarner3595
    @heidiwarner3595 2 місяці тому +19

    Newbie here and your video was a breath of fresh air. Thank you for the simple instructions! I’ve been wanting to try sourdough for years but always felt overwhelmed with the starter process. Thank you fir sharing your wisdom🥰♥️

    • @zoebakes
      @zoebakes  2 місяці тому

      Glad it was helpful!

  • @MaryLynnKnutsen
    @MaryLynnKnutsen 6 місяців тому +4

    Thanks!

    • @zoebakes
      @zoebakes  6 місяців тому +1

      Thanks so much!

  • @joycem.7857
    @joycem.7857 2 місяці тому +6

    Your video was the most understandable recipe for starter I have come across in the last 3 days...thank-you!

    • @zoebakes
      @zoebakes  2 місяці тому +1

      Glad it was helpful!

    • @Interstate8492
      @Interstate8492 8 днів тому

      I agree with this 1000%. Just started mine. Thanks Zoe!

  • @lindalehmann2545
    @lindalehmann2545 3 місяці тому +8

    Hello, Zoey. You are my inspiration 😊. I am a New Yorker now in South Carolina. I have tried watching oh sooo many videos only to roll my eyes. You are articulate and very expressionable which u r hilarious, but cute. Ok, so I'm starting my starter today. Wish me luck. Ty, Linda.

    • @zoebakes
      @zoebakes  3 місяці тому +1

      Yay! Thank you so much for the kind note.

  • @kafkal2281
    @kafkal2281 6 місяців тому +13

    Zoe, thank you for this video. We all learn something differently, and although I'm an avid reader, when doing so with any on-line instructions it was as if I was reading a foreign language, thus a bit intimidating! This is what I've always loved about your videos - easy to follow with some assurances and humor added into the recipe! Bon Apetite, everyone 🥰

    • @zoebakes
      @zoebakes  6 місяців тому +2

      Hi. I am so glad you found it helpful. I am a visual learner, so the videos always make more sense to me too! Enjoy! Zoë

  • @Dr.M.VincentCurley
    @Dr.M.VincentCurley 19 днів тому +3

    Zoe, you're a rock star. You're super entertaining.

  • @neclakonak5384
    @neclakonak5384 6 місяців тому +8

    I like your kitchen I like your clear language and your kitchen tools I like all

    • @zoebakes
      @zoebakes  6 місяців тому +3

      Thank you so much 😊

  • @Carol-gq2qk
    @Carol-gq2qk 21 день тому

    Your tutorial was perfect. After trying numerous videos over 2 months. I've got it!!

  • @twopointwow
    @twopointwow 4 місяці тому +3

    How fun, been looking to start starting starter lol - thanks for all the details!!❤

  • @dellathompson
    @dellathompson Місяць тому

    BEST explanation I have watched!! Love your enthusiasm and smile😍

  • @Yonabear
    @Yonabear 6 місяців тому +6

    I have had a long-standing interest in attempting this endeavor. I am grateful for your insightful video, as it has prepared me to undertake it. I have attentively watched your program on MAX twice, and I find it to be very user-friendly and intuitive.

    • @zoebakes
      @zoebakes  6 місяців тому

      I'm glad you enjoy the show!

    • @jakemitchell1671
      @jakemitchell1671 5 місяців тому

      But have you actually tried to make your own starter? I'm guessing you have and are as frustrated as most who try this. I suggest you stop. People who find this easy are living in an environment conducive to make starter. Most environments are not. You can follow all the instructions on the internet...feed your starter once a day or 15 times a day. If it doesn't happen after about 10 day it's NEVER going to happen. I'm a reasonably intelligent person, and I've been trying to get active starter for two years. I get lucky every 4-5 months. So....now I use my non-active starter for sourdough flavor with a good dose of yeast for the rise. Yeast never fails. Sourdough almost never succeeds for rising. Save yourself a LOT of time and effort and frustration.

  • @leemichaeljenkins7060
    @leemichaeljenkins7060 6 місяців тому +5

    A very nice story teller,
    I will watch more that is for sure !

  • @vladpopov7418
    @vladpopov7418 13 днів тому +1

    zoe, i love this video!!

  • @lizethcollins8560
    @lizethcollins8560 21 день тому

    I love your channel ❤ and your hair🥰 can’t wait to learn from you!

  • @Melissa-zk5mv
    @Melissa-zk5mv 6 місяців тому +3

    HI Zoe! Do you have to add the flour and water each day at the same time of day as when you started?

  • @joeweber8841
    @joeweber8841 15 днів тому

    goated video. boutta try this next week

  • @jpar19835
    @jpar19835 Місяць тому +9

    How do you know when the starter is ready to use?

  • @alanabrown2719
    @alanabrown2719 Місяць тому

    Zoe thank you so much for this! Really great tutorial, especially for a rookie like me! 😊

    • @zoebakes
      @zoebakes  Місяць тому

      You're so welcome!

  • @sophiabrockie905
    @sophiabrockie905 2 місяці тому +1

    Hi Zoe! This is so helpful and clear! Thank you for this video ❤ I’m 3 days in to my starter and it’s very very sticky, even difficult to poor into another jar. It has plenty of bubbles and appears to be rising. Is it normal for it to be so sticky? Thanks!

  • @dailylife6432
    @dailylife6432 3 місяці тому +5

    I have two questions.
    ( 1 ) What do you do with the discard ( 1 ) trash it. Or use it for a second starter.
    ( 2 ) What kind of cook top do you have in the back ground.
    Make and model.
    Thanks Roy

    • @user-ge3zm7nd6i
      @user-ge3zm7nd6i 2 місяці тому +1

      Hello!
      I think her cook top is Wolf brand
      Hope this helps! 😊

    • @dailylife6432
      @dailylife6432 2 місяці тому +1

      @@user-ge3zm7nd6i that's what I was thinking, didn't know they made a stand alone cook top.!!!!
      Would've been nice if she replied, but thank you for acknowledging my comment.
      I think I will unsubscribe from her channel since she doesn't seem to notice or care.

    • @lowlight1063
      @lowlight1063 Місяць тому

      Pro Home Cooks has a great way to use the discard
      EDIT:
      The video is titled "NEVER Throw Away Your Sourdough Starter!" its by LifeByMikeG, his channel used to be named ProHomeCooks.
      This is a nice recipe if you are into that type of stuff

  • @irahandwerker8557
    @irahandwerker8557 5 місяців тому +1

    great clear video i love baking breaf and excited about sourdough journey best wishes from ga

    • @jakemitchell1671
      @jakemitchell1671 5 місяців тому

      Please don't bother. It's just not worth it. You're likely here because you've failed and are looking for help. You won't find it. Most environments simply aren't conducive to sourdough creation and maintenance. Homes these days are too clean. In the 1800s kitchens were nasty, with bacteria flying all over the place. This was GREAT for sourdough starters. These days homes are clean and disinfected. Those who can get sourdough to double or triple in size are very lucky. Most of us will never get that to happen. Just use yeast for rise and flat, non-active sourdough (about the best you'll ever get) for flavor. The search for genuine sourdough rise will just leave you mad and frustrated.

  • @sunbrownshine
    @sunbrownshine 6 місяців тому +2

    Hi Zoe! Thank you so much for doing this video. I’m an avid cookbook addict but learn so much more when I’m seeing your processes. But could you tell me where did you get your scales from. I love the size and how well you can see the display. Would really appreciate your help 😊

    • @zoebakes
      @zoebakes  6 місяців тому

      I'm so glad my videos are helpful! Here is a link to my kitchen scale. It is an affiliate link. Cheers! amzn.to/3VzM0iq

  • @Interstate8492
    @Interstate8492 8 днів тому

    When you first split the starter, what did you do with the other half? Did you just use that as another starter?

  • @mariovillalobos2190
    @mariovillalobos2190 5 місяців тому +2

    Hi Zoe. I'm finding it hard to get rid of all the flour lumps when feeding my starter. Should I worry about lumps?

  • @freeasabird5187
    @freeasabird5187 2 місяці тому +2

    Can you cover the jar with a linen cloth?

  • @tiffanywells5567
    @tiffanywells5567 3 місяці тому

    I’ve been so afraid to start a sour dough starter. You answered all of my questions. Starting my journey today!! 😊

    • @zoebakes
      @zoebakes  3 місяці тому

      So glad to hear it! Enjoy!

  • @skeeveskeeve
    @skeeveskeeve 2 місяці тому +1

    I love this channel, thank you OP!
    I heard on the @sourdoughjourney channel that that second day rise you saw is due to bacteria, and not the good kind. It's normal for this to happen, the yeast will eventually take over and drive out the bad bacteria (he says after 14 feeding cycles). He also cautions against using the starter until it's a lot more mature than just the two days (due to the bacteria).

  • @coconeedham24
    @coconeedham24 19 днів тому

    So once your starter is ready and you don’t use right away do I place it in fridge? Then when I need to use it do I feed it then use it? Thanks

  • @rosalindaganos2428
    @rosalindaganos2428 6 місяців тому +1

    I would like to try but look to complicate. Zoe your t-shirt with the picture from your book is awesome ❤. Thank you for compartir all your knowledge with us.

    • @zoebakes
      @zoebakes  6 місяців тому

      Oh no, I didn't mean to make it seem complicated, I just wanted to show some of the signs people have mentioned when making a starter. At the end of the day you are just adding flour and water to a jar for several days. It's so simple and fun to do. I hope you give it a try just for curiosity if not for the bread! Cheers, Zoë
      and my husband designed the T-shirt! :)

    • @rosalindaganos2428
      @rosalindaganos2428 6 місяців тому

      @@zoebakes thanks for giving me confidence ♥️

  • @aayjay89
    @aayjay89 7 днів тому

    Can we do it with whole wheat flour?

  • @zoehoulihan1453
    @zoehoulihan1453 5 місяців тому +1

    Great video! I started with your “The New Healthy Bread in Five Minutes a Day” starter instructions which suggested a little different ratios, and so far (2ish weeks) I haven’t had much success (looks a lot like your second example). I am excited to try it again with your video tips. But I’m curious, can I start with 100% whole wheat rather than all purpose/mix or do you think that might be what’s giving me the trouble? Thanks!

    • @zoehoulihan1453
      @zoehoulihan1453 5 місяців тому +1

      Apparently, all I had to do was ask the question, because I came home that same day to find my reluctant starter had doubled! Yay! Clearly, 100% whole wheat was not an issue. The experiment continues!

  • @rebeccarivas420
    @rebeccarivas420 4 місяці тому

    Thank you for this! My starter puffed up and had big bubbles after 24 hours. I’m still feeding it though after 2 weeks! I’m trying! ❤

  • @cooper2328
    @cooper2328 3 місяці тому

    Zoe, when you get to the second discard etc to use in other recipes, do you refrigerate it?

  • @golvellius6855
    @golvellius6855 Місяць тому

    I love the sketchy process of making sourdough on this video it makes me feel more at easy if i mess up the recipe

  • @sherrifogelman
    @sherrifogelman 7 днів тому +2

    Can you spilt up the starters rather than “discard”?

  • @mayrabutler8704
    @mayrabutler8704 4 місяці тому +1

    First time making a starter and I think I am falling BIG TIME. On day 4, I had water at the top of BOTH my jars. What if after I discard and feed a bit more wheat flour than water and then see no difference the next day? Should I let it sit another day without discarding and adding? On day 5 I had a little bit of water at the top and saw some bubbles. Wasn’t sure if it was ok to let it sit for another day?

    • @zoebakes
      @zoebakes  4 місяці тому

      You can continue the regular feeding for up to two weeks before it may be ready. It really depends on the environment and sometimes just takes a bit of time! If it isn't ready for baking after two weeks of regular feeding (use the float test to check) you may need to start over. I hope that's not the case for you!

  • @kiddnaja
    @kiddnaja День тому

    Purified water is fine?

  • @RichQuixano
    @RichQuixano 4 місяці тому

    This is so fascinating! Thank you for sharing!! Janet

  • @melodycross498
    @melodycross498 Місяць тому

    I have King Arthur All Purpose and King Arthur Wheat, but they do not say organic on package, so will these be okay to use?

  • @nflman124
    @nflman124 2 місяці тому +1

    I have watched so many videos but this video is the easiest one to follow and understand. I’m on day 2 but already saw bubbles in my jar.

    • @zoebakes
      @zoebakes  2 місяці тому

      I'm so happy to hear it!

  • @dianajohnson7708
    @dianajohnson7708 3 місяці тому +1

    how does the wild yeast get in if the jar is covered?

    • @malakdourra
      @malakdourra 3 місяці тому

      There should already be some naturally in the air and the flour.

  • @polloffdagrill3918
    @polloffdagrill3918 2 місяці тому

    How does your starter look runny? I been doing 50g water and flour just like you but it's so stiff and not runny at all. Using organic rye flour only. Any guesses?

    • @4ll1d0155m0k3w33d
      @4ll1d0155m0k3w33d 2 місяці тому

      The rye flour makes it stiffer, I'm doing the same!

  • @cooper2328
    @cooper2328 3 місяці тому

    Also, how often do you divide the dough into a new jar?

  • @Bebud-z6v
    @Bebud-z6v Місяць тому

    Hi! My starter is in the exact same situation as the one who didn’t go very well in your video, but it’s been 20 days and it still hasn’t shown any progress.. should i just restart?

  • @tallchick1966
    @tallchick1966 28 днів тому

    Can Einkorn flour be used ?

  • @quietspacearts
    @quietspacearts 2 місяці тому

    can white or wholemeal spelt flour work with this?

  • @mercedezism
    @mercedezism 3 місяці тому

    So upset I didn’t watch this video earlier! I literally threw out my first starter as I thought it didn’t work! Because the first 2 feeds it doubled in size both times. But then just stopped. So I started over and it’s doing the same. On my fourth feed now and hoping it works.

  • @Win_Winter.
    @Win_Winter. Місяць тому

    Hello... I have already made several sourdough breads, but for some reason my last loaves no longer rise as they used to during bulk fermentation.
    I think something is wrong with my starter, what can I do to fix it? 🙏🏻

  • @qpc1263
    @qpc1263 18 днів тому

    I’m working on my first starter but it’s been over 2 weeks and it bubbles but it doesn’t float. I don’t know what to do.

  • @randiray1606
    @randiray1606 2 місяці тому

    Do t know if the question had been asked already what about unbleached flour will that work

    • @tatianahaughton6997
      @tatianahaughton6997 Місяць тому +1

      It does. That’s what I use. Unbleached bread flour has been working for me.

  • @Lilliana3
    @Lilliana3 13 днів тому

    Is it self-rising flour or all purpose?

    • @kiddnaja
      @kiddnaja День тому

      She’s using organic all purpose flour

  • @RachelleDurso
    @RachelleDurso 3 місяці тому

    Does the water need to be warm?

  • @dianebevans6864
    @dianebevans6864 3 місяці тому

    Wha brand of flour do you use.

  • @freeasabird5187
    @freeasabird5187 2 місяці тому

    Thanks for the rubber band tip😊

    • @zoebakes
      @zoebakes  2 місяці тому

      You’re welcome 😊

  • @angelahart2064
    @angelahart2064 5 місяців тому +1

    Okay I have a question I Hooch is Butt It is Yellow Do I have to get rid of it

  • @alge3399
    @alge3399 Місяць тому

    Can you taste the difference between a 18- 24 hour poolish for pizza and a 2 week sour dough starter in breads? I think i might try that experiment. I do alot of poolish for pizzas and it does have a bit of sourness to it. Just dont want to wait 2 weeks for a sour dough starter. You are cheerful and funny! 😊

  • @homeschooledaroundtheworld4660
    @homeschooledaroundtheworld4660 Місяць тому

    Can I use rye flour?

    • @gyn9675
      @gyn9675 Місяць тому

      yes it’ll just be stiffer

  • @cloverluvvv
    @cloverluvvv 5 місяців тому +1

    Did you write out the starter recipe? I can’t find it

    • @zoebakes
      @zoebakes  5 місяців тому

      Hi! It's available here for my Substack "Extras" subscribers: zoefrancois.substack.com/p/zoes-baking-academy-bread

  • @tracypriddy3820
    @tracypriddy3820 4 місяці тому

    Hey Zoe!! Can you do a video on how to store your starter when you’re not using it?? Thank you!!!

  • @Johnnybananass-_
    @Johnnybananass-_ Місяць тому +1

    No airbone yeast starts sour dough . It’s the yeast inherent already in your flour .

  • @traveltalk5623
    @traveltalk5623 2 місяці тому

    How do you know if the starter has failed?

  • @brennac.mabrouk8789
    @brennac.mabrouk8789 18 днів тому

    My Mom always added a little sugar to begin a sourdough for pancakes.

  • @kimhanback1302
    @kimhanback1302 3 місяці тому

    Where did you say that the instructions would be? I'm sorry, I just can't find them.

  • @sueannet1544
    @sueannet1544 4 місяці тому +1

    How much is 50 g..??

  • @TamieWheatley
    @TamieWheatley Місяць тому

    Mine is not liquidy always thick what am I doing

  • @dzmalekvali1110
    @dzmalekvali1110 5 місяців тому +2

    Zoe do you sell hashishe?? You sound too mellow n relaxed

  • @florarad7619
    @florarad7619 3 місяці тому

    Aluminum foil is chemical too! I would cover with small plate or original cap.

  • @cliff7516
    @cliff7516 Місяць тому

    Did pioneers have discard sourdough?

    • @TheNeighbor-s3s
      @TheNeighbor-s3s Місяць тому +1

      I never heard of discard until this century. In the 80s I lived in both Anchorage and Fairbanks, Alaska and read library books about traditional Alaska sourdough and they had no discards. Over my lifetime I've done sourdough periodically, using a potato starter or a yogurt starter. I never did discards until the last ten years because I never heard of it. Fun fact, in pioneer Alaska they took their starter to bed with them at night to keep it from freezing.

    • @cliff7516
      @cliff7516 Місяць тому

      @TheNeighbor-s3s I agree, I also doubt that they had a digital scale,
      All your trying to do is replace cultivated yeast with wild yeast.
      I never throw out the Hooch either. 😂

  • @rabbit_scribe
    @rabbit_scribe 6 місяців тому +3

    Any plans for another season of Zoe Bakes?

    • @zoebakes
      @zoebakes  6 місяців тому +1

      Hi. I would love to create more! If the network asks, I will do more in an instant. I'll keep you posted! Thanks for asking! Zoë

  • @dorissantos4862
    @dorissantos4862 День тому

    Is its normal that a starter have small worms?

    • @naomisamuel4286
      @naomisamuel4286 День тому

      sounds like maggots, not good… sourdough shouldn’t have living creatures in it. discard the whole thing it is CONTAMINATED

  • @fabcraftsandmore
    @fabcraftsandmore 4 місяці тому +1

    On day two my starter was coming out the top of my jar! LOL! I used a combo of whole wheat and all-purpose.

    • @zoebakes
      @zoebakes  4 місяці тому

      That's amazing!!

  • @tada0101
    @tada0101 5 місяців тому +6

    HELP!!My starter is growing and bubbly but not floating. What am I doing wrong? 😂it’s been almost 2weeks

    • @JamieAlba-l4f
      @JamieAlba-l4f 4 місяці тому +1

      Feed it and leave it out of the fridge for 12 hours and then it should be active and ready

    • @SamiRemingtonStorm-ty6ro
      @SamiRemingtonStorm-ty6ro 3 місяці тому +1

      The 'float test' is ridiculous. What if you stir the starter to measure it? Then the bubbles just got stirred out! That doesn't mean the starter is any less active, it just doesn't float.

  • @ceracollins1263
    @ceracollins1263 Місяць тому

    I see people that discard half of the starter before feeding. How come you don’t do that? Is it unnecessary?

  • @shaynaatkinson6457
    @shaynaatkinson6457 4 дні тому

    I did mine 24 hours ago and more than doubled

  • @zeus_2001
    @zeus_2001 4 місяці тому +41

    The yeast is already present in the flour, not flying around your house. Cover it.

    • @SamiRemingtonStorm-ty6ro
      @SamiRemingtonStorm-ty6ro 3 місяці тому +3

      Freal! But the "wild yeast in the air" myth persists!

    • @PluggingEFT
      @PluggingEFT 3 місяці тому +22

      Crazy that you’re wrong, yet so confident. Yeast is almost always present in the air, it being a fungus.

    • @zeus_2001
      @zeus_2001 3 місяці тому +5

      @@PluggingEFT Yeasts occur naturally in the field growing alongside the grain. When the grain is harvested and processed, the yeasts come along for the ride. They are present in the flour.

    • @PluggingEFT
      @PluggingEFT 3 місяці тому +9

      @@zeus_2001 yeast is present in more than a field. Yeast is present almost anywhere that has soil, leaves, plants and flowers present.

    • @manatime1653
      @manatime1653 3 місяці тому +25

      Why are there always people like this in comments? Some people suck.

  • @brennac.mabrouk8789
    @brennac.mabrouk8789 18 днів тому

    My mom always used a crock & not a jar.

  • @SamiRemingtonStorm-ty6ro
    @SamiRemingtonStorm-ty6ro 3 місяці тому +2

    The yeast in the air in a kitchen is not what you want to make bread with! But that yeast will certainly help break down a dead mouse under the refrigerator. 😆

  • @brendawilson4882
    @brendawilson4882 Місяць тому

    Alot of us still use cups or ounces

  • @joanshealy1662
    @joanshealy1662 2 місяці тому

    Instead of a 100% hydration you need to do a 1 2 2 ratio more flour less water

  • @ZareenAhmad-o7h
    @ZareenAhmad-o7h 2 місяці тому

    Can I add little salt while fermenting so that it rises fast

  • @baldrthebraveandnursechris7346
    @baldrthebraveandnursechris7346 3 місяці тому

    Mine didn’t grow at all

  • @dirtydan7267
    @dirtydan7267 14 днів тому

    Ma'am you are absolutely gorgeous

  • @brennac.mabrouk8789
    @brennac.mabrouk8789 18 днів тому

    She scraped her finger with the tiny spatula. Probably had yeast on her hands. What kind is the question.

  • @Brick_dont_hit_back
    @Brick_dont_hit_back 3 дні тому

    3 day to.make bread 😞

  • @Isz2134
    @Isz2134 7 днів тому

    How to make 25 minute video about something which takes 5 minutes😂

  • @Govstuff137
    @Govstuff137 5 днів тому

    That stupid Ad if in the way and I can't see what you are doing. Have them delete the Ad or pay you more for blocking what you are doing. I'm going to someone else now. Thanks

  • @mvl6827
    @mvl6827 2 місяці тому +1

    Colour coordination video.... next

  • @joshuascott7907
    @joshuascott7907 Місяць тому

    There's no evidence of clinically relevant differences between organic and conventional food products.

  • @apwhoa7767
    @apwhoa7767 29 днів тому

    Not paying you for it… bahhh… just wanted information

  • @AskUncleDavecom
    @AskUncleDavecom Місяць тому

    We all know where all the yeast came from 😂

  • @jackieferdinandsen9388
    @jackieferdinandsen9388 2 місяці тому

    Sad you did not after 24 min, show is The final and bake ready result

  • @CurtisMcLaughlin-o5o
    @CurtisMcLaughlin-o5o 3 місяці тому +1

    Take some Ritalin before hitting record next time

  • @Kdhm8
    @Kdhm8 2 місяці тому +1

    Too much talk gets boring not direct to the point

  • @gailcurl8663
    @gailcurl8663 Місяць тому

    Why does "EVERYTHING" on the Internet have to be in "GRAMS" "LITERS" and "Milililters"?? This is Not Europe, It's America!! Give us the Alternative AMERICAN MEASURMENTS OK!!!

    • @luci0818
      @luci0818 Місяць тому +1

      If you have a scale, you could literally just click the button and it will change units for you from oz to grams. It’s really not difficult. Unless you wanted your measurements in volume, in that case, because in baking, it’s preferred to be as accurate as possible and people measure by volume differently, for example, one person fluffs their flour and one doesn’t, and so one cup of flour can be quite different between those 2 people. Some recipes will still work even if you mess up, but it won’t turn out the way the person who created the recipe intended, so creators write recipes by weight to eliminate that variable.

    • @tatianahaughton6997
      @tatianahaughton6997 Місяць тому

      Get the kitchen scale and you’ll see how easy it is.

  • @pepourattana
    @pepourattana 4 місяці тому

    The ads cover the clip.

  • @davidarford3719
    @davidarford3719 2 місяці тому

    how much is 50 grams?