diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex
index e6290f3..75f9563 100644
--- a/book/history/sourdough-history.tex
+++ b/book/history/sourdough-history.tex
@@ -35,7 +35,7 @@ Quickly, similar processes were discovered when brewing beer
 or making wine. A small tiny batch of the previous production
 would be used for the next production. In this way, humans created
 modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
-the scientist scientist Anton van Leeuwenhoek first studied yeast microorganisms
+the scientist Anton van Leeuwenhoek first studied yeast microorganisms
 under a microscope. Over time with each batch, the yeasts and bacteria
 would become better at consuming whatever they were thrown at.
 By feeding your sourdough starter, you are selectively breeding