diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index ee4a150..e23d297 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -38,7 +38,7 @@ 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
+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}.}.