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I enjoy this so much! Amazing content, best wishes to you and your future projects! 🌻

omg we get these at paris baguette and they are soo yummy!! we can't wait to try and make our own!! 🥹 thank you for the video!!

How long should i knead the dough??

Tangzhong prolongs life of bread without artificial additives. Have you tested how long all the bread lasted before it goes bad?

Great video, Seraphine!

But I believe you use 5 times the weight of flour not percent of the total . 1 oz . flour plus 5 oz of water not 5 times the percent of the total water. IE if you that 20 % of the total flour then times it by 5 you get 100% but if you take 20 % of the total amount of the flour which lets say is 1 oz. then you us 5 oz of water , not 100% which is then added to the remaining ingredients.

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Genius...... though I did amend the recipe quite a bit, it served as a good foundation. I used mostly almond flour and substituted a flax meal egg for the chicken. They were scrumptious!

Wow amazing betta fish

Yesterday they were saying unfiltered (no paper) coffee like french press is bad for you because the coffee oils increase blood cholesterol. Now adding the grounds in food make it healthier? Can’t keep up with this coffee science.

So much info. Thanks. Great work.

Why not use both Poolish & Yudane?

Great video! Learned a lot from this. Thank you for the time and effort you put into this.

how long should i knead the dough??

wow - great way to squeeze as much as possible from that nice coffee bean. Thank you

Would you please do an analysis and guidance on pasta madre or lievito madre? The most difficult part of doing that is to balance of the acids and the production of dextrins while keeping yeast active. Thanks.

Hi, Thank you for this recipie. I have a question while i'm making right now. I don't know why my thanzhong is very fluid, it doesn't even close to yours that look sticky. I hope it's not water 75 g and wholewheat 150 g. So, i tried water 75 g (add more) and wholewheat 150 it came out like yours. tangzhong

science based cookie!

Thanks for sharing that. We use our spent grounds in lots of other ways and this is yet another great method in reducing waste.

I tried these and the taste is fine but they are very dry with a powdery mouthfeel when eating. Should I use a bit less flour? Or perhaps I over baked?

I just tried to make yeast water and never got the bubbles that are shown in this video. I also fermented it for a couple more days longer than shown. Is the yeast water still worth keeping/using? Thank you!

Love your attempts to make the recipe!! It was a hard working!! Congrats!! Looks like a great cake!! I live in Brazil and here we don´t have condensed coconut milk... do you know how much sugar i could add to the coconut milk to make a homemade one?

Really nice documentary / educational video on betta fishes. Very well filmed and edited. Really nice selections of the bettas, too!

Interesting. I remember back in time, the old one said, when have some coffee ground left on the bottom of the cup, just mix it and drink, coffee ground makes you nice. Today we do studies about things the olds knowing already. Indeed, if it is good for your gut, you'll feel good. Anyway, another great video. 🤟 But it makes me hungry now, coooookies....get me cookies.

Thank you for all the info in your video. I baked the cookies and although the cookies looked super cute the taste of them unfortunately didn’t floor me. My husband said they were nice, but lacked sweetness (which I agree) and the cookies had a hint of smokiness too them, which was a bit weird. Maybe it’s the brand of coffee I used. I definitely won’t give up though and will try to bake them again and tweak the recipe. I will increase the amount of sugar to 80g, will switch to part brown sugar (for extra rich flavour) and will also add vanilla bean paste, which I think will go quite well with the coffee flavour. Hope it works out, because I love the idea of repurposing coffee grounds.

just finished making some! it was really easy to prepare and its the first dough to make friends with my pizza shovel without being too clingy. tastes great obviously. for the record the science talk convinced me to give it a try

After so many years and thousands of searches, I finally found the animal I saw in a zoo in Malaysia when I was a kid, the Binturong. I have never been the biggest animal lover, especially compared to other people but this id one animal that has captured my heart like no other. Seeing it is great and your commentary was also nice to listen to. These are the cutest and I'm glsd to finally put a name to the amazing animal I had encountered❤

Can you use unused coffee grounds? Can you omit egg yolk? I love the shape and this idea for coffee cookies!

Note: At 6:04, in the ingredients list, the milk powder is optional. In the video, we didn't include it.

This lady is really good. The description of the science is understandable and all the recipes make sense and are doable. Of all the UA-cam efforts she is one of the best.

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Hi... Can we use a stand mixer to knead the dough?

I love how you get into the science of bread making, being an engineer and bread maker enthusiast I certainly appreciate the technical explanation behind the magic of bread making!

Hi! Dough can i take it rest more than 24hrs in fridge?

Greetings from Phoenix, Arizona, USA! I've learned a lot about bread making from your videos. I was excited to see your new video because I recently bought an espresso machine and have been wondering if there's anything I can do with the spent coffee pucks. I'll have to give your cookie recipe a try. Thanks!

This is what I tell people; if you're wanting to make kombucha, before being influenced by anyone else's opinion, mine included, do your research. I do make sure at least 1/4 if not 1/3 of my new batch kombucha is started with one or a combination of all three of the following things, to make sure I have enough good stuff to kick of the fermentation process as fast as possible. 1. The build-up you see at the bottom of your kombucha is simply tiny bits and pieces that have settled to the bottom of your bottle or jar. Though not the most palatable, this sediment is healthy to drink and contains nutritional benefits. It's recommended you stir it before decanting for a second ferment to help the second ferment work better and faster. Some sites say it is even better for you than the actual kombucha. These sediments contain everything you need to make kombucha; making it technically a loose, symbiotic culture of bacteria and yeast/a SCOBY. 2. Strands that form and hang down from the top are also everything you technically need to make kombucha. Again it might even work faster than any floating thing on top. These strands also contain everything you need to make kombucha; making it technically slimy strings of a symbiotic culture of bacteria and yeast/a SCOBY. 3. The every popular floating, thin skin, membrane, film some people call a pellicle, is technically a symbiotic culture of bacteria and yeast/a SCOBY. I like to be as sure of what I'm saying as the next person, though you don't really need to put a name on either one of these three things to make it work. I almost didn't start making kombucha because some videos were so high and mighty/I'm right and if you don't do it my way you're wrong! Anyone remember the Seinfeld show's soup nazi? Eventually I took a nice vinegar 'floaty thing' out of my 'floaty thing' hotel that has been in my fridge for at least two years and a quarter cup of a very fruity homemade vinegar, brewed a pot of sweet tea and I was off and running. It was delicious. Better than any store bought I ever tried. It made another even bigger floaty thing, some stringy things and stuff settled to the bottom. Start small. Have fun. Enjoy.

Thank you for the interesting recipe, I will try it out. Maybe I missed it, but why and when do you add milk powder?

Putting indigestible fiber in to make these healthier reminds me of "how much sawdust can be added before someone notices?". Anyone studying the effect of sawdust on satiety and weight loss?

Do you have any knowledge of using this to make gluten free bread?

Can i use milk instead of water in the final dought and eleminate sugar from the recipe ?

So glad the algorithm recommended this video and channel! Food science is so rad. Anyway, I made the cookies right after watching and they're delish. I'd love for spent coffee to be a whole series! This really opens up so much :) Like I'm sure it would be seamless to incorporate the spent grounds in bean based brownies and really anything chocolate. I'll likely make them tomorrow as well and test the flexibility/boundaries of the recipe.

thank you for the idea sis

These look absolutely fabulous! I thought you had some insanely large coffee beans before realising those were the actual cookies. I would love to see more (relatively) healthy cookie recipes!

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Consider using oat flour instead of cake flour if you want high fiber cookies.

So cute, like giant coffee beans!

Great video. A few years ago a company started selling coffee flour. I don't know if they still do but homemade is always better. Grinding the spent grounds in a high powered blender like a Blendtec or Vitamix should make a fine powder/flour. I bet the flour would be great in brownies.

Amazing! As a coffee lover, this is something I look forward to trying. First I must save and dry my grounds, and find a way to grind them fine enough.

Extremely well presented, well done!