diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex
index 29308ca..d35ab00 100644
--- a/book/mix-ins/mix-ins.tex
+++ b/book/mix-ins/mix-ins.tex
@@ -26,11 +26,11 @@ to express yourself.
 \begin{figure}[htb!]
   \centering
   \includegraphics[width=\textwidth]{pumpkin-on-flour}
-  \caption[Pumpkin purée]{A common mix-in technique is to replace some of
-    the dough's water with another liquid. In this case, puréed pumpkin replaced
-    some of the water. When adding purée to the dough only slowly add
-    additional water as the purée slowly releases additional water to the
-    dough.}%
+  \caption[Pumpkin purée]{A popular method is to substitute part of the
+          dough's water with another liquid, such as puréed pumpkin.  When
+          incorporating the purée, add any extra water gradually, as the purée
+          will release its own liquid into the dough over time.}%
+          \label{fig:pumpkin-on-flour}
 \end{figure}
 
 One approach to categorizing the mixins is to look at their respective shape.