diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index 9f796f4..2c6c2ee 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -9,7 +9,7 @@ home oven though.
 As the dough heats up the the water and acids
 in your dough start to evaporate. When baking
 a gluten based dough the bubbles in your dough start to expand.
-Your dough starts ro vertically rise. This is called oven spring.
+Your dough starts to vertically rise. This is called oven spring.
 Your bread starts to build a crust of gel like consistency. The crust is still
 extensible and can be stretched.