diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index 8a997b90..13296823 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -77,10 +77,10 @@ \subsection{Amylase}
 molecules, which remain hidden inside the germ. But as we grind the flour, a
 feeding frenzy takes place.  Generally, the warmer the temperature, the faster
 this reaction occurs. However, it takes time for the amylase
-to break down most of the starch into simple sugars,
-which are not only consumed by the yeast but are also essential
-to the \emph{Maillard reaction},
-responsible for enhanced browning during the baking process.
+to break down most of the starch into simple sugars --- which are not only
+consumed by the yeast but are also
+essential to the \emph{Maillard reaction} --- responsible for
+enhanced browning during the baking process.
 That's why a long fermentation is key to making great bread.
 
 If you're a hobby brewer, you'll know that it's important to keep your beer at