Fix --- use, hopefully

hendricius · Jan 23, 2025 · d395650 · d395650
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commit d395650
Showing 1 changed file with 2 additions and 2 deletions.
diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
@@ -77,9 +77,9 @@ \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
+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
+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.