From 2582e4c1806c5c32454f319962891d4e3151b041 Mon Sep 17 00:00:00 2001
From: cedounet <134267244+cedounet@users.noreply.github.com>
Date: Fri, 30 Jun 2023 10:46:39 +0100
Subject: [PATCH] Fix reference and grammar (#133)

---
 book/basics/how-sourdough-works.tex | 8 ++++----
 1 file changed, 4 insertions(+), 4 deletions(-)

diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index 7c42c9e..ee4a150 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -38,10 +38,10 @@ activity so that it can thrive in its new environment.
 Of course, a ground flour can no longer sprout. But the enzymes that
 trigger this process are still present. That's why it's important not to
 mill grains at too high a temperature, as doing so could damage some of
-these enzymes.\footnote{In a recent study tests have shown that milling
-flour at home with a small mill had no significant negative impact on the resulting bread
-quality compared to milled flour from temperature-regulating large-scale mills.
-\ref{milling+commercial+home+mill+comparison}}
+these enzymes.\footnote{In a recent study tests have shown that milling flour
+at home with a small mill had no significant negative impact on the resulting
+bread quality compared to milled flour from temperature-regulated large-scale
+mills~\cite{milling+commercial+home+mill+comparison}.}.
 
 Normally, the grain seed shields the germ against pathogens. However, as the
 grain is ground into flour, the contents of the seed are exposed. This is ideal