diff --git a/content/no-knead-bread.md b/content/no-knead-bread.md
index 3d32755..c12bb03 100644
--- a/content/no-knead-bread.md
+++ b/content/no-knead-bread.md
@@ -14,15 +14,22 @@ author: enthdegree
 ## Ingredients
 
 - 3 c flour
-- 1 + 1/4 tbsp salt
+- 1 tsp salt
 - 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast
-- 1 + 1/2 + 1/8 cups hot water
+- 1 1/2 cups warm water
 - Oven-safe pan
 
 ## Directions
 
+<<<<<<< HEAD:content/no-knead-bread.md
  1. Mix the dry ingredients then add the hot water. It should come out as a firm dough.
  2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking.
     ![Before baking](/pix/no-knead-bread-2.webp)
  3. Preheat oven and pan to 450 F (230 C).
+=======
+ 1. Mix the dry ingredients then add the warm water. It should come out as a firm dough.
+ 2. Leave the dough at room temperature for 12 hours, or until doubled.
+    ![Before baking](pix/no-knead-bread-2.webp)
+ 3. Preheat oven and pan to 450 F.
+>>>>>>> 92466dff0f3388c100a8dfb7c10f0c8cce705292:src/no-knead-bread.md
  4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.