diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index dc5ed45..860ae7b 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -653,11 +653,15 @@ the sign of a not well enough developed gluten network.
   \label{fig:dough-touch-points}
 \end{figure}
 
-Kneading more is great in almost all cases. You'll have a stronger
-gluten network. Unless you are making soft milk breads, you
-might want to have a more extensible dough, to begin with. For every
-other type of wheat-based dough, kneading is helpful. When you use
-a stand mixer, you can run into the issue of kneading too much. This
+Kneading more is generally beneficial in almost all cases, as it results in a
+stronger gluten network. However, when making soft milk breads, you might prefer
+a more extensible dough from the start. In this scenario, excessive kneading
+could lead to a chewier final bread, which is not desirable if you aim for a
+fluffier texture. Achieving this fluffier dough can be accomplished by kneading
+less. While this is an exception, properly kneading your wheat-based doughs
+is generally advised.
+
+When you use a stand mixer, you can run into the issue of kneading too much. This
 is almost impossible in practice though. Even after kneading for 30~minutes on medium
 speed, my doughs hardly ever were over-kneaded. The moment you knead
 too much, the color of the dough can begin to change. You mostly