diff --git a/book/figures/fig-kneading-process.tex b/book/figures/fig-kneading-process.tex
index 9af49c9..fc8e4b2 100644
--- a/book/figures/fig-kneading-process.tex
+++ b/book/figures/fig-kneading-process.tex
@@ -16,7 +16,7 @@
   \path [line] (add_water) -- (knead1);
   \node [block, below of=add_water, node distance=4cm] (wait3) {\footnotesize Wait 15~minutes};
   \path [line] (add_water) -- (wait3);
-  \node [decision, right of=wait3, node distance=4.5cm] (dough_sample) {\footnotesize Aliquot jar?};
+  \node [decision, right of=wait3, node distance=4.5cm] (dough_sample) {\footnotesize Aliquot sample?};
   \path [line] (wait3) -- (dough_sample);
   \path [line] (more_water) -- node{no} (dough_sample);
   \node [block, right of=dough_sample, node distance=4.5cm] (dough_ball) {\footnotesize Make round dough ball};
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 41129c2..8ae0241 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -784,7 +784,7 @@ The aliquot is a sample that you extract from your dough. The
 sample is extracted after creating the initial dough strength.
 You monitor the aliquot's size increase to judge the
 level of fermentation of your main dough. The aliquot
-jar is extracted after creating dough strength. As your
+sample is extracted after creating dough strength. As your
 dough ferments, so does the content of your aliquot jar. The moment your
 sample reached a certain size, your main dough is ready
 to be shaped and proofed. The size increase you should
@@ -819,7 +819,7 @@ dough exactly on point.
   It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
 \end{figure}
 
-While the aliquot jar has enabled me to consistently bake
+While the aliquot sample has enabled me to consistently bake
 great loaves, there are limitations to consider. It's crucial
 to use a cylindrical-shaped container to properly judge
 the dough's size increase. Furthermore, it is essential
@@ -928,7 +928,7 @@ You can help yourself by marking your container. Some bakers
 even use a transparent rectangular bulk container. You
 can use a pen to mark the initial starting point. From there
 on you can nicely observe the size increase. Similar to the
-mentioned aliquot jar, look out for a size increase that works
+mentioned aliquot sample, look out for a size increase that works
 for your sourdough composition.
 
 \begin{figure}[!htb]