diff --git a/recipes/sloth.txt b/recipes/sloth.txt
index eb2d039d..04a86a3d 100644
--- a/recipes/sloth.txt
+++ b/recipes/sloth.txt
@@ -3,6 +3,8 @@ Chris' Steamed Buns
 Ingredients:
 2 tablespoons white sugar
 1 tablespoon vegetable oil
+1 tablespoon active dry yeast
+1/4 teaspoon salt
 1/4 cup water
 1 1/2 cups all-purpose flour
 1/4 cup all-purpose flour
@@ -24,7 +26,7 @@ Directions:
 7. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
 8. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling.
 9. Place steam-plate on a small wire rack in the middle of the wok.
+10. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok.
 11. Cover wok with lid and steam buns over boiling water for 15 minutes.
 12. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces.
 13. Continue steaming batches of buns until all are cooked.
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