diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index e1b4ce3..6bff100 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -411,7 +411,7 @@ trying to eat whatever is available for as long as possible, and with each
 feeding, they become more adept at utilizing these resources.
 
 Depending on which flavour profile you prefer, you can select for one organic
-acid or another. Acetic aacid production requires oxygen, and by depriving
+acid or another. Acetic acid production requires oxygen, and by depriving
 your sourdough starter of it, you can boost the population of homofermentative
 lactic acid bacteria. Over time they will become dominant and outcompete the
 acetic acid-producing bacteria \cite{acetic+acid+oxygen}.
@@ -436,4 +436,4 @@ taste of the resulting bread.
 One last footnote worth mentioning: Some sources say that fermenting at a
 lower temperature can increase acetic acid production, while fermenting at a
 warmer temperature can boost lactic acid production. I could not verify this
-in my own tests. More research is needed on the topic.
\ No newline at end of file
+in my own tests. More research is needed on the topic.