diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index aafcaef..efbc1bd 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -185,7 +185,7 @@ times to make lacto-fermented hot sauces.
 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 50 to
 60 grams of water. If you can't mix flour and water because the
-mixture is too try you need to increase the water quantity. This is often
+mixture is too dry you need to increase the water quantity. This is often
 the case when using whole wheat flour to make your starter. The stiff
 starter should have the consistency of pasta or pizza dough.