diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index 1329682..ca9a741 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -77,9 +77,9 @@ the microorganisms on the surface of the grain can't consume the freed maltose
 molecules, which remain hidden inside the germ. But as we grind the flour, a
 feeding frenzy takes place.  Generally, the warmer the temperature, the faster
 this reaction occurs. However, it takes time for the amylase
-to break down most of the starch into simple sugars --- which are not only
+to break down most of the starch into simple sugars---which are not only
 consumed by the yeast but are also
-essential to the \emph{Maillard reaction} --- responsible for
+essential to the \emph{Maillard reaction}---responsible for
 enhanced browning during the baking process.
 That's why a long fermentation is key to making great bread.