Wheat Buckwheat Bread

Wheat Buckwheat Bread

Category: Yeast bread

Ingredients
Wheat flour	2 glasses
Buckwheat flour	1 glass
Water	1 glass + 3 tbsp. l.
Salt	1.5 tsp.
Sugar	1 tbsp. l.
Dry yeast	1.25 tsp

Cooking method

• All in the oven! In full accordance with the instructions. And on the main mode.

Note

Photo Irin @

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Wheat-buckwheat simple bread (stalex99)

Wheat-Buckwheat with a high content of buckwheat flour (visual73)

Wheat-buckwheat bread with sour milk (V-tina)

Alas. The view is poor. The top has not formed. Some kind of rose turned out. I will not say about the taste yet, the product is cooling down, but looking at this "masterpiece", I do not salivate. I wanted to post a photo, so my husband said so as not to be disgraced.
I put everything according to the recipe, no gag ...
A sample was made. The taste cannot be compared with the appearance. If any of the site visitors was in Kiev (I see that everyone is from Russia) and tried our black bread, which is called "Ukrainian", then the taste of this "buckwheat" is very reminiscent of it. Really VERY DELICIOUS. I would definitely bake him, but his "appearance" scares. Maybe the author has any unsaid secrets for this recipe? I ask you to share.

Bought for the recipe ...

but when kneading (I usually drop in to control new recipes) I found that the species, to put it mildly, is not very good .. wet flour chases, the dough does not form into a ball. Then I just realized that 3 glasses of flour, 1 glass of water is not enough ...
I added water, as for ordinary bread - the ratio (3 glasses of flour, 280 ml of water), as a result, overdid it, confused the tablespoons of water added at the beginning ... The bread turned out with a slightly dropped top, a little wet in the middle, but tasted. I will do more ... definitely.

But, I added more butter, like in ordinary bread in the main recipe.

And I already found my mistake ... I have a glass for Panasonic a little more than 200 ml. But the last mark is 200ml.

I tried to bake 2 more times on the weekend ...

the first turned out to be wet again, came up average.
now I decided to try it exactly according to the recipe, without butter ... For the first time in all the time there was a smell of burning from a bread machine ... I don't know how, but during the kneading process, a few pieces of dough literally flew up, a little bucket burned at the top and one flew out and fried back side .. fuuuuh ...
the bread rose at least, the top, as Tatyana drew an analogy - a rose.

who got bread according to this recipe ...
help!

P. S.'s husband liked the second option, but it seemed to me all the same wet. I want to achieve perfection ...

from already 3-time experience ... oil still needs to be added to the recipe. More water is definitely needed, but the proportion has not yet been caught ...

maybe the problem is in the different quality of buckwheat flour. A different amount of water takes ...

... and I tried the same recipe, I thought that I would succeed ... I followed the end of the batch so that the top was smooth, not torn ... so it remained almost flat ... the bread was getting cold ... so I hope the taste overshadows the fact that the shape is not very good ..

ANOTHER BUCKWHEAT BREAD RECIPE

By chance, instead of whole grain flour, Belovodye bought one package of buckwheat of the same brand.
I liked this recipe for the presence of the whole grain flour that I initially tuned in to.

1 tsp dry yeast
1 1/3 cups + 1 tbsp. l. wheat flour
1/3 cup + 1 tbsp. l. whole grain flour
1/3 cup buckwheat flour
1/2 tsp salt
1 tbsp. l. Sahara
1 tbsp. l. milk powder
1 tbsp. l. butter
3/4 cup + 3 tbsp. l. water
2-3 tsp panifarina (optional, you can do it)

I have Panasonic, cup = 240 ml

Instead of water, I added 1/2 cup of strong tea leaves and cream (no liquid milk) to the specified amount of liquid.

Mode - whole grain bread, small loaf.

Before baking, you can brush with strong tea leaves and sprinkle with sesame seeds.

The dough was well formed; nothing had to be added during kneading.

Photo in gallery
https://Mcooker-enn.tomathouse.com/in...ion=com_wrapper&Itemid=74
I will write about the taste after taking the sample

It seems to me that it is suitable for any bread machine. Place in the order indicated by your brand and count in grams based on the size of your measuring cup. I used a 240 ml measuring cup. It includes 150 gr. white flour, 125 whole grain and 130 rye ...

I report: the result is pleasing.
The loaf rose high (I put the panifarin, as I wrote in the recipe).
Thin crispy crust, the most delicate crumb of a light gray-beige color, reminiscent of Italian bread in consistency. Very pleasant delicate taste, without a pronounced buckwheat aftertaste, softer than the recipe without buckwheat with whole grain and wheat flour.
I'll post the photo in the gallery.
In short, I recommend!

I must admit that I had to bake another loaf of the same kind. The previous one was immediately destroyed with cold milk. While this is the first case in my practice, before that each next bread was different from the previous one ...
Photo posted in the gallery.

One buckwheat flour? Or are you adding something else? Can I write a recipe?

Thank you!

water - 260 ml
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour (from baby food) - 1 glass
olive oil - 1 tablespoon
If sugar is added to baby food, then I take 1 hour. l. sugar instead of canteen

glass (250ml)

Thanks, understood. That is, up to one third of buckwheat flour can be added without loss of quality.
I prefer not with white, but with whole grain and / or rye. I will experiment! There is still a lot of buckwheat flour

[Delicious buckwheat bread]

Delicious buckwheat bread

water - 1 glass + 3 tablespoons
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour - 1 glass

All in the oven! In full accordance with the instructions. And on the main mode.

I struggle further on the recipe.

to the above, added

1.5 tbsp. l. corn oil
2 table. l. stackases (gluten, aka panifarin)

took 290 ml of water.
yeast 1.5 tsp

The bottom line. The bread practically did not rise, despite the gluten, but tasty - no strength.
already completely dry in the middle, but the crust is not even, slightly torn, the conclusion suggests itself that water could have been slightly added. I'll try to follow. times 300 ml. water.

so far this is the best I have done with this recipe ..
Dispersed in the moment. Especially tasty with bacon.

I report: I was pleased with the result.
The loaf rose high (I put panifarin, as I wrote in the recipe).
Thin crispy crust, the most delicate crumb of light gray-beige color, resembles Italian bread in consistency. Very pleasant delicate taste, without a pronounced buckwheat aftertaste, softer than the recipe without buckwheat with whole grain and wheat flour.
I'll post the photo in the gallery.
In short, I recommend!

So, I decided to make this bread. It turned out right away. But buckwheat flour really takes a lot of water. Supervised the mixing process. I also added a teaspoon of panifarin and art. l. rast. oils. True, the top is not perfectly flat, as in white. The bread is delicious. I am attaching a photo.

My top was all right - you can look at the photo in the gallery.
And the sesame seeds sprinkled on top generally had an elegant look

Larissa, did you bake the first recipe (1 glass of buckwheat flour) or the second (1/3 cup of buckwheat flour)?
I want to bring to mind the first, more buckwheat flour, brighter taste
If someone gets a better result than mine according to the first recipe, I mean, when changing the dosage, unsubscribe pzhalsta ...

I wanted to make buckwheat bread now, read all the posts, but even I got confused - what recipe did it turn out ?? even without a beautiful top, but not soggy or dry

[THIS]

I baked here for THIS recipe.

[Alexandra]

Alexandra, I saw your recipe but I was knocked down by whole grain flour. What is it?

In the first recipe, there was only white flour and buckwheat, and in mine there was also whole grain. I took Belovodye wheat wallpaper of coarse grinding.

Guys and girls! And yesterday I baked buckwheat bread according to a different recipe (well, I didn't have whole grain flour like panifarin) I took the recipe 🔗
I baked a small bun (I was afraid that it might be unsuccessful), but regretted that it was so little. My husband also really liked it. At first I didn't want to put the nuts, but then I did. And she did the right thing, they were very appropriate there. So I advise

[mamanya]

I also made buckwheat bread yesterday. But due to the fact that I could not find buckwheat flour anywhere (I have been looking at it in various supermarkets for a month now), I made it according to the recipe mamanya from Nestle buckwheat dairy-free porridge. I liked the bread. Only now I regret that I did not add nuts to it. I thought that they were not in the recipe, suddenly it would be tasteless. We'll have to bake again, now for sure with nuts according to the recipe from Bello4ka.

And if you use buckwheat flakes?

It seems to me that the taste and texture of the bread will be slightly different with cereals.

[Bello4ka]

I baked a small bun (I was afraid that it might be unsuccessful), but regretted that it was so little. My husband also really liked it. At first I didn't want to put the nuts, but then I did. And she did the right thing, they were very appropriate there. So I advise

I could not resist, and put the bread according to the recipe proposed Bello4ka... Made several changes. I am typing the recipe with my amendments.

Buckwheat bread.

For 1 medium loaf:
315 ml. (1 1/3 cups) water (added 2 more teaspoons - the dough did not want to collect in a bun)
3 tsp molasses (replaced by ¾ tbsp honey - well, I don't have molasses)
2 tbsp. l. olive oil or walnut oil
425 g (3 3/4 cups) white bread flour
75 g (3/4 cup) buckwheat flour
1 1/2 tbsp. l. milk powder
1 1/2 tsp salt
3/4 tsp Sahara
1 tsp dry yeast (added another ¼ tsp. - I was afraid that it would not be enough)
50 g (1/2 cup) walnuts (didn’t, husband doesn’t like walnuts).

All ingredients were measured in grams and milliliters, since the volume of the cup is not indicated.
Well, everything seems to be.

People, and the bread is just SUPER. Awesomely delicate taste and a very unobtrusive smell of buckwheat. I just love it. I just licked a piece of butter and I really want more. It's a shame. Bello4ka, thank you so much for the recipe.

Yes, I also measured in grams, it's easier for me even
And I didn't have molasses (it was not by chance), I also put honey!

[Buckwheat bread.]

Buckwheat bread.

For 1 medium loaf:
315 ml. (1 1/3 cups) water (added another 2 tsp. - the dough did not want to collect in a bun)
3 tsp molasses (replaced by ¾ tbsp honey - well, I don't have molasses)
2 tbsp. l. olive oil or walnut oil
425 g (3 3/4 cups) white bread flour
75 g (3/4 cup) buckwheat flour
1 1/2 tbsp. l. milk powder
1 1/2 tsp salt
3/4 tsp Sahara
1 tsp dry yeast (added another ¼ tsp. - I was afraid that it would not be enough)
50 g (1/2 cup) walnuts (didn’t, husband doesn’t like walnuts).

People, and the bread is just SUPER. Awesomely delicate taste and a very unobtrusive smell of buckwheat. I just love it. I just licked a piece of butter and I really want more. Bello4ka, thank you so much for the recipe.

[Buckwheat bread]

Good afternoon everyone!

I want to share with you a recipe for my favorite buckwheat bread

Buckwheat bread

mode: 3h 30min
finished product weight 1kg

Structure:
water - 360 ml.
salt - 2 tsp
wheat flour - 500 g
buckwheat flour - 120 g
dry yeast - 2 tsp (I put 1.5 tsp.)

Place the ingredients in the order recommended for your bread machine.

The bread is high, airy, with a slight buckwheat flavor

Bon Appetit everyone!

Tatyana A, why don't you put sugar at all? I want to try to bake buckwheat bread.I haven't dabbled in my bread maker for a long time

Can you make buckwheat flour from ordinary buckwheat? ... I can't find it in stores

Can you make buckwheat flour from regular buckwheat? ... I can't find it in stores

Of course you can, just pre-fry it a little, and then in a coffee grinder. In general, it is in stores, only in cardboard boxes and the inscription LARGE (this is the name of the company), and then the name of the flour. This company produces various flours and oat and rice, etc.

[Buckwheat bread]

[Buckwheat bread
mode: 3h 30min
finished product weight 1kg
Structure:
water - 360 ml.
salt - 2 tsp
wheat flour - 500 g
buckwheat flour - 120 g
dry yeast - 2 tsp (I put 1.5 tsp.)
Place the ingredients in the order recommended for your bread machine.
The bread is high, airy, with a slight buckwheat flavor

I baked bread according to this recipe (I added another 1/2 s. L. Stabilase (panifarin), the main mode. The bread turned out to be tasty, but dense, low. True, I took wheat flour not of the highest grade, but a mixture of 1st and 2nd (I almost always do this if the bread is not rich.) Why did this happen? Maybe, like in rye, add sourdough (agram)?

[Delicious buckwheat bread]

Delicious buckwheat bread

water - 1 glass + 3 tablespoons
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour - 1 glass

All in the oven! In full accordance with the instructions. And on the main mode.

I got a really cool bread, and the look is fine. I put food on the assumption that the glass was 200 ml. Only water I added another 50 ml., And everything is according to the recipe. Now the meku is the same for mom. I hope that the second attempt will also be successful

[Delicious buckwheat bread]

Delicious buckwheat bread

water - 1 glass + 3 tablespoons
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour - 1 glass

All in the oven! In full accordance with the instructions. And on the main mode.

So I did it twice according to this recipe, I definitely need to add water.

water - 260 ml
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour (from baby food) - 1 glass
olive oil - 1 tablespoon
If sugar is added to baby food, then I take 1 hour. l. sugar instead of canteen

baked bread according to this recipe. Instead of buckwheat flour from baby food, I took buckwheat ground in a grinder.
There was not enough water. When checking the kolobok, it was necessary to add about 100 ml. I can't say for sure, because I topped it up a little by eye, and then added 2 teaspoons of flour. I put 4 tablespoons of vegetable oil so that the crust is soft. The bread turned out to be delicious, soft, especially the 4-year-old son liked it. He said: Mom, will you still have such a stove for me?

I baked this recipe
ANOTHER BUCKWHEAT BREAD RECIPE

Alexandra, yesterday I baked bread according to your recipe.
True, without panifarin.
The gingerbread man has not formed at all - there is very little water in the recipe. I received buckwheat flour by grinding buckwheat in a coffee grinder (I have it with a dose and grinding degree regulator) Buckwheat flour and whole grain take water very much.
In the recipe for the Panasonic 253 bread maker, an average loaf (it's the smallest one) takes 280 ML of WATER for almost the same bread. Your recipe has 200. Therefore, the bread turned out to be very clumsy, and I figured out the water late and added it!

ZABU, I don't even know what to say. I did everything exactly according to the indicated amount, it turned out great more than once. Maybe it's the buckwheat? She took ready-made buckwheat flour Belovodye, she was finely ground. Whole grain also Belovodye (coarse flour). It is no secret that a particular flour can take up more or less moisture. But with this flour, everything worked out for me many times.

ZABU, I don't even know what to say. I did everything exactly according to the indicated amount, it turned out great more than once. Maybe it's the buckwheat? She took ready-made buckwheat flour Belovodye, she was finely ground.Whole grain also Belovodye (coarse flour). It is no secret that a particular flour can take up more or less moisture. But with this flour, everything worked out for me many times.

Most likely it was necessary to add more water - I will add 280 ml next time. But my wheat flour is most likely to blame. I sin on her - Altai fairy tale (here today in Temka with yeast Saf figured out, thought they were to blame, but it turned out to be wheat flour.) Buckwheat flour was ground into powder on a coffee grinder - that's not the point.
So I'm sorry!

zabu, I think it's all about ground buckwheat - I did it several times, ground it into flour, but the result was just inedible. It turns out differently with purchased flour.

Friends! Try this buckwheat and egg loaf. Introductory: panasonic-loading according to the instructions. The total weight of the flour is 500g. Recipe: baking wheat flour-300g, buckwheat flour-50g, peeled rye flour-150g, beaten chicken egg-2pcs, natural milk 300 ml, salt-2h. l., granulated sugar-2 tbsp. l. (can be 1 tbsp. l.), ground cinnamon-on the tip of a knife, freshly ground black pepper (very finely) -0.5 tsp., odorless refined vegetable oil-2 tbsp. l. YEAST FAST-1,5h. l .. Standard mode (4 hours), medium crust. BON APPETIT!!!!!

I slightly changed the author's recipe, but it turned out to be delicious, delicious bread
water - 350 ml
sugar -1.5 tbsp. l. (it would be honey, it would be even better)
salt - 1 tsp.
rast oil - 2 tbsp. l
wheat flour - 400 g
non-wheat flour - 100 g
yeast - 1.25 tsp
panifarin - 1 tsp
walnuts - a little, up to 100 g
It turned out very, very tasty!
It's a pity, I can't insert pictures, and they ate it in record time.
The roof was beautiful, correct. Air pulp.
Rarely I see a pereset in grams in this thread, but I am not friends with glasses, I have a different volume of a glass, maybe someone will use my version

I slightly changed the author's recipe, but it turned out to be delicious, delicious bread

Yeleno4ka, I did it as you wrote it, but I added another 40ml of water, otherwise the bun didn’t want to mix.
Panifarin did not put in, but increased the yeast to 1.5 tsp.
Pretty pretty it turned out The top is like a wheat one (y)

[Country stove,]

Country stove, To your health!
That's right, after all, I read here from the professionals that different flour takes water in different ways :). And that you need to "get acquainted with the kolobok". (This is me not for you, you are a "bread baking pro", and so, thoughts out loud for newbies like me who will read this Temko).
I have already done it a couple of times and therefore presented to the public a prescription measured to automatism.

Yeleno4ka, your bread is our favorite. I began to bake it on 1st grade flour, without panifarin. It rises slightly less than with premium flour, but just as tasty. Try not to put panifarin at all, without it it rises perfectly

Yeleno4ka, your bread is our favorite. I began to bake it on 1st grade flour, without panifarin. It rises slightly less than with premium flour, but just as tasty. Try not to put panifarin at all, without it it rises perfectly

I'll try, thanks!
I often replace up to 100 grams of flour with 1st grade flour, it is so pretty, with yellowness, and I have already drawn up my bread with a separate recipe
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=3341.0

And I bake all the table bread on 1st grade flour. There is even more gluten in it than in premium flour (they told me this at Kievmlyn). It turns out great. Sometimes I even dilute it with flour for 2 seconds. And I use premium flour only for baking (and sometimes I dilute it with flour for 2 seconds). Still, I don't want to sit on refined flour

Peck according to the first recipe of this topic. What I liked about the recipe: this is the only recipe with such a large ratio of buckwheat / millet flour (I wanted to bake as much buckwheat as possible). Why didn't I like it: everything is in cups (! - what kind of cup is this? Even for Panasonic they are different, with a top or not?) - how many problems people have, how many questions are asked on the forum. Why go somewhere else to understand how much to measure? Nobody asks questions about grams and you don't need to look for anything.

In translation I received the following recipe:
Yeast - 1.25 tsp
Wheat flour, premium grade - 220 gr.
Buckwheat flour - 130 gr.
Salt - 1.5 tsp.
Sugar - 1 tbsp. l.
Water - 330 ml

The first time I baked with 290 ml of water (my mistake - I didn't look at the bun). Result: the bread is uneven, bumpy, the crumb is slightly dense, although nostril. In general, very tasty, dare for a sweet soul (photo 1)
The second time I baked (looked after the bun, added water, but probably in a hurry) with 380 ml. water. Result (photo 2): the bread turned out to be tastier, more moist, although the central part of the roof sagged a little after cooling. Not dull, not soggy. In general, it was a success, but I think less water is needed - I set it approximately 330 (you need to watch the bun).



Thanks a lot for the recipe!

It has been said and written many times that flour should be poured into the cup, knocked a little on the table to tamp it, cut off the excess with a knife, that is, draw with a knife along the edge of the cup. This operation is called "pouring under the knife"

This is called a cup of flour.

It is written about it here:

FORMATION OF WHEAT COLLECTOR. TIPS FOR BEGINNERS. ROMA
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0


The photo shows. that the crumb is wet, and the concave roof shows the same.

Try not to reduce the water, but take it exactly as much as required by the recipe, or as much as you need (but within the ratio of the amount of all products)

And add flour - at first, almost all, leave 50-70 grams, and add the rest of the flour gradually until you get the desired bun within the time of kneading the dough.

In this case, it may turn out that either you have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view.

As a result, you will not have an overshoot-shortage situation, which will be revealed only after the bread is ready, when the dome has already fallen.

This method is called "flour in water" and is described in detail here:

FORMATION OF WHEAT COLLECTOR. TIPS FOR BEGINNERS. ROMA

I have a question - on which program to bake buckwheat bread? Basic or dietary?

I have a question - on which program to bake buckwheat bread? Basic or dietary?

Breads with a low content of other flour in relation to the main wheat flour can be baked in the main program.

It has been said and written many times that flour should be poured into the cup, knocked a little on the table to tamp it, cut off the excess with a knife, that is, draw with a knife along the edge of the cup

Yes Yes. I'm just about the fact that this information must first be found. And there are also different cups (from different bread machines, and I also have a tea cup from the service). There are different numbers on the forum. In my opinion, it is more convenient to measure in grams, which I wrote about. /It's my personal opinion/

Try not to reduce the water, but take it exactly as required by the recipe

The recipe (first message of the topic) says

water - 1 glass + 3 tablespoons

For me, this, in connection with the above, does not mean anything. Only in the 53-54 answer is there any suggestive information. It was on the basis of these amendments that pitch for the first time with 190 ml of water (unfortunately, without observing the bun) turned out to be not enough.

Thanks for the helpful hints. We will train.

In general, the second bread completely satisfied me, despite the slight subsidence of the roof, this did not affect the quality of the bread. Very tasty.

Without work - you can't take a fish out of the pond. And you want to bake bread without difficulty.

When you came to the forum, you were asked to familiarize yourself with the materials in the "Read to all beginners" topic, it is located at the very top of the Baking Basics menu. There is also a topic about the formation of a kolobok and even there you can find a photo of this kolobok.
You don't even need to search for a lot.
All your questions and answers to them can be found in these topics, if, of course, you read these topics carefully.

And you don't even need to be ironic about this subject. There is a separate key for searching - you just need to press it.

A recipe is the author's recipe.You may not have the conditions of the author and yours, and for this you need to know how to get out of the situation and read our recommendations first. If you read them carefully, then the question with the cups from your tea set would not arise. What is more convenient - cups or grams have already been discussed more than once.

It was not difficult for me to choose for you:

FORMATION OF WHEAT COLLECTOR. TIPS FOR BEGINNERS. ROMA
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

Illustration in photographs of the process of forming a bun and baking bread from Admin (the basics of baking from 28.06.08.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.new#new

WORKING ON ERRORS from Admin. (Basics of bakery. Forming e wheat bun, answer 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

BAKERY WORK IN PHOTOS WHEAT AND RYE BREAD.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1795.0

Grams - milliliters and miscellaneous measuring cups
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=610.0

The amount of flour and other ingredients for making bread of various sizes. The amount of water in various baking ingredients (baking basics from 07.11.07)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Interaction of various types of flour with liquid
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4234.new#new

PREPARATION OF THE TEST - RUNNING
Yeast memo theme, little by little.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

Solving possible problems with baking bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=56&Itemid=1


In general, such a set of information topics should always be kept in your notebook (on a computer) so that you do not irony about searching for topics later if you are lazy to do it yourself. It took me a few minutes to pull the list of topics on your questions out of my notebook, and even make direct links to them.
And there is no need to write (and thus offend the authors of the recipes) that "this does not tell me anything." These are your problems, learn how everyone else does it.

Topics for help have been created, there is a search, there is an opportunity to ask questions.

Good luck!