diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 95efd48..71fe1dd 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -245,11 +245,12 @@ is the dough's improved extensibility. The wetter the dough the easier it is
 for the dough to be stretched. When you pull it, the dough will hold its
 shape. In comparison, a very stiff (low hydration) dough will maintain its
 shape for a longer period. To visualize this think of your extensible
-dough as a balloon. The stiff dough is a car tire. The yeast has a much harder
-time inflating the care tire compared to the balloon. That's because the
-rubber of the car tire is much more elastic. It requires much more force to
-inflate the tire. For this reason, an extensible dough will inflate more in the
-oven. The loaf will be visually bigger and offer an airier more open crumb structure.
+dough as a balloon.  The stiff dough is like a car tire.
+The yeast has a much harder time inflating the car tire compared to the balloon.
+That’s because the rubber of the car tire is much less extensible.
+It requires much more force to inflate the tire. For this reason,
+an extensible dough will inflate more in the oven. The loaf will
+be visually bigger and offer an airier more open crumb structure.
 
 While this might sound great, the high hydration causes several side effects.