diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex
index 033b644..61055f6 100644
--- a/book/glossary/glossary.tex
+++ b/book/glossary/glossary.tex
@@ -387,10 +387,6 @@ quality. The scalding technique can also enhance the overall flavor and aroma of
 the bread, bringing out more pronounced grainy notes and reducing bitterness
 sometimes found in certain whole grains.
 
-\item[Scalding] A method where boiling water is poured over flour and then cooled
-down to room temperature. This process gelatinizes the starches in the flour,
-resulting in a dough that retains moisture better and has an improved shelf life.
-
 \item[Scoring] Cutting the surface of the bread dough before it's baked. This
 allows the dough to expand freely in the oven, preventing it from bursting in
 unpredictable ways. It also provides a controlled aesthetic to the finished loaf.