diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 5d8e737..b2cf88c 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -1610,8 +1610,8 @@ banneton should now be facing you.
   \label{fig:artistic-scoring}
 \end{figure}
 
-The scoring cut for done at a \qty{45}{\angle} angle relative to the dough's
-surface slightly off the dough's center. With the \qty{45}{\angle} angle cut
+The scoring cut for done at a \ang{45}~angle relative to the dough's
+surface slightly off the dough's center. With the \ang{45}~angle cut
 the overlaying side will rise more in the oven than the other side.
 This way you will achieve a so-called \emph{ear} on the final bread.
 The ear is a thin crisp edge that offers intriguing texture
@@ -1621,7 +1621,7 @@ a good loaf into a great loaf.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{bread-scoring-angle}
-  \caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the
+  \caption[Scoring angle]{The \ang{45}~angle at which you score the
       dough is relative to the surface of the dough.  When scoring more towards
       the side, you have to adjust the angle to achieve the ear on your
       bread.}%