diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex
index 18cfa82..17997f5 100644
--- a/book/history/sourdough-history.tex
+++ b/book/history/sourdough-history.tex
@@ -100,7 +100,7 @@ and the role of gluten. The disease isn't old, it has first
 been described in 250 AD \cite{coeliac+disease}. People
 would note how modern bread has much more gluten compared
 to ancient bread. The bread in ancient times probably was way flatter.
-The grains over time have been bread more and more towards containing a higher
+The grains over time have been bred more and more towards containing a higher
 amount of gluten. Gluten is a protein that gives modern
 bread its typical soft fluffy crumb structure. The
 gluten proteins bind together once activated with water.