diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index abc721f..e7adf9f 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -404,7 +404,7 @@ gluten than a pure yeast-based dough \cite{proteolysis+sourdough+bacteria}.
 Furthermore, the homofermentative bacteria metabolize the ethanol produced by
 the yeast and other heterofermentative lactic acid bacteria. In both cases,
 most of the resulting compounds are organic acids. Every natural resource in
-your sourdough bread is recycled by the microorganisms inside, who are all
+your sourdough bread is recycled by the microorganisms inside, which are all
 trying to eat whatever is available for as long as possible, and with each
 feeding, they become more adept at utilizing these resources.