diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex
index e7286ae..ae4ecb6 100644
--- a/book/glossary/glossary.tex
+++ b/book/glossary/glossary.tex
@@ -213,7 +213,7 @@ of starter is used for the fermentolyse. The flour, water and starter are mixed
 together. By adding the starter early the dough becomes more extensible and easier
 to handle.
 
-\item[Finger poke test] The Finger Poke Test is a simple yet effective way to
+\item[Finger poke test] The finger poke test is a simple yet effective way to
 check if your sourdough bread is ready to bake. After the final rise, lightly
 flour your finger and gently press about half an inch into the dough.
 If the dough springs back slowly and leaves a slight indentation, it's perfect
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 860ae7b..b9a9886 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -210,7 +210,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
   \item \qty{400}{\gram} of bread flour
   \item \qty{100}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis
-  \item \emph{Total: \qty{500}{\gram} of flour}
+  \item \emph{Total: 500~g of flour}
   \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
 this topic in the next chapter.
   \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -225,7 +225,7 @@ recipe would look like this:
   \item \qty{1600}{\gram} of bread flour
   \item \qty{400}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis again
-  \item \emph{Total: \qty{2000}{\gram} of flour}, equaling 4 loaves
+  \item \emph{Total: 2000~g of flour}, equaling 4 loaves
   \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
   \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
   \item \qty{40}{\gram} of salt (\qty{2}{\percent})