diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index 9692f29..ca9a741 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -75,12 +75,13 @@ is used to create sugars out of the starch to then produce more plant matter.
 Normally,
 the microorganisms on the surface of the grain can't consume the freed maltose
 molecules, which remain hidden inside the germ. But as we grind the flour, a
-feeding frenzy takes place. Generally, the warmer the temperature, the faster
-this reaction occurs. That's why a long fermentation is key to making great
-bread. It takes time for the amylase to break down most of the starch into
-simple sugars, which are not only consumed by the yeast but are also essential
-to the \emph{Maillard reaction}, responsible for enhanced browning during the
-baking process.
+feeding frenzy takes place.  Generally, the warmer the temperature, the faster
+this reaction occurs. However, it takes time for the amylase
+to break down most of the starch into simple sugars---which are not only
+consumed by the yeast but are also
+essential to the \emph{Maillard reaction}---responsible for
+enhanced browning during the baking process.
+That's why a long fermentation is key to making great bread.
 
 If you're a hobby brewer, you'll know that it's important to keep your beer at
 certain temperatures to allow the different amylases to convert the contained