diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index ff6fea3..09390e9 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -155,7 +155,7 @@ times to make lactofermented hot sauces.
 \end{figure}
 
 The stiff starter is the driest of all the starters. It has a hydration of
-around 50 to 60 percent. So for 100 grams of flour you are using around 60 to
+around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
 60 grams of water.
 
 In the stiffer environment the yeast thrives more. This means you will have