diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 9569b16..f2b2c04 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -712,7 +712,7 @@ bulk fermentation in section ~\ref{section:bulk-fermentation}.
 The best starter feeding ratio is commonly either 1:5:5 or 1:10:10.
 In the case of 1:5:5 that's 1 part old starter,
 5 parts flour and 5 parts water. If you are using a stiff starter,
-use half the amount of flour. So that's 1:5:2.5. Depending on when
+use half the amount of water. So that's 1:5:2.5. Depending on when
 you last fed your starter 1:10:10 might make more sense. If the starter
 is old and hasn't been fed recently the 1:10:10 ratio is a better choice.
 By reducing the starter inoculation ratio, you provide the microorganisms
@@ -728,4 +728,4 @@ ferment the dough into which it is later inoculated.
 The only exception to the 1:5:5 and 1:10:10 rule is the initial
 starter set-up stage. For the first days during the starter-making
 process there aren't enough microbes yet. So using a 1:1:1 ratio
-can speed up the process. 
\ No newline at end of file
+can speed up the process.