diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index e7d944d..835a975 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -191,12 +191,12 @@ and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550
 water.
 
 This type of starter is also an excellent mold combatant. As you are removing
-oxygen from the equation, aerobic mold can not properly grow. If your starter
+oxygen from the equation, aerobic mold cannot properly grow. If your starter
 has a mold problem then the liquid conversion could be the remedy. Take a
 piece of your starter where you suspect mold growth. Apply the conversion
 as mentioned before. The mold will likely sporulate as it runs out of food.
 With each new feeding you are reducing the mold spores. The spores can no
-longer reactivate as they can not do so in the anaerobic conditions.
+longer reactivate as they cannot do so in the anaerobic conditions.
 
 The liquid on top of your starter is an excellent resource that you could use
 to make sauces. If you feel you would like to add a little bit of acidity,