diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 860ae7b..b9a9886 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -210,7 +210,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
   \item \qty{400}{\gram} of bread flour
   \item \qty{100}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis
-  \item \emph{Total: \qty{500}{\gram} of flour}
+  \item \emph{Total: 500~g of flour}
   \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
 this topic in the next chapter.
   \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -225,7 +225,7 @@ recipe would look like this:
   \item \qty{1600}{\gram} of bread flour
   \item \qty{400}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis again
-  \item \emph{Total: \qty{2000}{\gram} of flour}, equaling 4 loaves
+  \item \emph{Total: 2000~g of flour}, equaling 4 loaves
   \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
   \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
   \item \qty{40}{\gram} of salt (\qty{2}{\percent})