Small typo fix

book/sourdough-starter/sourdough-starter.tex

@@ -391,7 +391,10 @@ to make a lacto fermented hot sauce for instance.
 The colder it is the longer you preserve a good balance of yeast and
 bacteria. Generally the warmer it is the faster the fermentation process is.
 The colder the slower the whole process becomes.
-Below 4°C the starter fermentation comes to a complete halt.
+Below 4°C the starter fermentation almost completely stops. The
+fermentation speed at low temperatures depends on the
+strains of wild yeast and bacteria
+that you have cultivated.
 
 \textbf{I would like to take a several months break:}