diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex
index e704795..d7605bb 100644
--- a/book/glossary/glossary.tex
+++ b/book/glossary/glossary.tex
@@ -319,7 +319,7 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
 shape, without the domed top characteristic of other bread loaves. Pullman loaves are
 often sliced very thin and are popular for making sandwiches.
 
-\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing
+\item[Retarding] The process of slowing down fermentation during the proofing
 stage by placing the dough in a colder environment, typically a refrigerator. This aids
 bakers in scheduling, allowing them to have more control over when to bake their breads,
 especially in large-scale bakeries where timing is essential to serve freshly baked bread
diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex
index 70ccbc6..988eda1 100644
--- a/book/troubleshooting/crumb-structures.tex
+++ b/book/troubleshooting/crumb-structures.tex
@@ -145,7 +145,7 @@ fermentation decelerates. Starting the retarding process at a warmer
 temperature means this deceleration takes longer.
 
 For instance, a dough that's ideal after 8 hours of retarding might be ready in
-merely 4 hours if it began at a higher temperature. Thus, it's crucial to
+merely 4~hours if it began at a higher temperature. Thus, it's crucial to
 experiment and determine the optimal retarding duration for your specific
 conditions. Conversely, if the dough starts colder, fermentation halts more
 rapidly in the refrigerator. In such scenarios, allowing the dough to proof at