diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex
index 22f2ab6..5751c56 100644
--- a/book/history/sourdough-history.tex
+++ b/book/history/sourdough-history.tex
@@ -185,12 +185,12 @@ of the sourdough leavening agent. As the process is more expensive,
 bread rolls like these were ultimately consumed by the noble people
 in Vienna~\cite{vienna+breadrolls}.
 
-As industrialization began the first steam-powered grain mill was developed by
-Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
-including automated machinery for various milling processes, making it more
-efficient than traditional water or animal-powered mills. His steam-powered
-mill marked a significant advancement in industrial technology for bread
-making~\cite{evans+mill}.
+As industrialization began inventors like Oliver Evans, in \num{1785}
+developed improved mill devices~\cite{evans+mill} incorporating several
+innovations, including automated machinery for various milling processes.
+This eventually evolved to steam-powered grain mills, more efficient than
+traditional water or animal-powered mills.  Those steam-powered mill marked a
+significant advancement in industrial technology for bread making.
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{sourdough-stove}
@@ -198,32 +198,30 @@ making~\cite{evans+mill}.
   \label{sourdough-stove}
 \end{figure}
 
-The biggest advancement of industrial breadmaking happened in \num{1857}.
-The French microbiologist Louis Pasteur discovered
-the process of alcoholic fermentation. He would prove that
-yeast microorganisms are the reason for alcoholic fermentation
-and not other chemical catalysts. He continued with his research and
-was the first person to isolate and grow pure yeast strains.
-Soon later in \num{1868} the Fleischmann brothers Charles
-and Maximilian were the first to patent pure yeast strains
-for bread making. The yeasts offered
+The biggest advancement of industrial bread making happened in \num{1857}.
+The French microbiologist Louis Pasteur discovered the process of alcoholic
+fermentation. He would prove that yeast microorganisms are the reason for
+alcoholic fermentation and not other chemical catalysts. He continued with his
+research and was the first person to isolate and grow pure yeast strains.
+Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were
+the first to patent pure yeast strains for bread making. The yeasts offered
 were isolated from batches of sourdough. By \num{1879} the machinery was built
-to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
-The pure yeast would prove to be excellent and turbocharged
-at leavening bread doughs. What would previously take 10~hours
-to leaven a bread dough could now be done within 1~hour.
-The process became much more efficient. What ultimately made making large
-batches of dough possible, was the invention of the electrical kneader.  Rufus
-Eastman, an American inventor, is often credited with an important advancement
-in mixer technology. In \num{1885}, he received a patent for an electric mixer
-with a mechanical hand-crank mechanism.  This device was not as advanced or as
-widely adopted as later electric mixers, but it was an early attempt to
-mechanize mixing and kneading processes in the kitchen using electricity.
-Eastman's invention represented an important step in the development of
-electric mixers, but it wasn't as sophisticated or popular as later models
-like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
-often recognized as one of the first widely successful electric mixers and
-played a significant role in revolutionizing kitchen appliances for home
+to multiply the yeast in large centrifuges~\cite{fleischmann+history}.  The
+pure yeast would prove to be excellent and turbocharged at leavening bread
+doughs. What would previously take 10~hours to leaven a bread dough could now
+be done within 1~hour.  The process became much more efficient. What
+ultimately made making large batches of dough possible, was the invention of
+the electrical kneader.  Rufus Eastman, an American inventor, is often
+credited with an important advancement in mixer technology. In \num{1885}, he
+received a patent for an electric mixer with a mechanical hand-crank
+mechanism.  This device was not as advanced or as widely adopted as later
+electric mixers, but it was an early attempt to mechanize mixing and kneading
+processes in the kitchen using electricity.  Eastman's invention represented
+an important step in the development of electric mixers, but it wasn't as
+sophisticated or popular as later models like the KitchenAid mixer. The
+KitchenAid mixer, introduced in \num{1919}, is often recognized as one of the
+first widely successful electric mixers and played a significant role in
+revolutionizing kitchen appliances for home
 cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
 
 During World~War~II the first packaged dry yeast was developed. This would