diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index fafebbb..f10ddbc 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -79,7 +79,7 @@ a longer fermentation before most gluten is broken down.
 
 The regular sourdough starter is made at a hydration of around 100 percent.
 This means the starter has equal parts of flour and water. This is the most
-common and must universal sourdough starter there is. The starter has a good
+common and most universal sourdough starter there is. The starter has a good
 balance of yeast and bacteria. After a feeding, the volume increases and
 increases. After it reaches a certain peak, it will start to collapse again.