diff --git a/book/figures/fig-stiff-starter-conversion.tex b/book/figures/fig-stiff-starter-conversion.tex
index 6e4f5497..dceb7c76 100644
--- a/book/figures/fig-stiff-starter-conversion.tex
+++ b/book/figures/fig-stiff-starter-conversion.tex
@@ -1,5 +1,5 @@
 \begin{tikzpicture}[node distance = 4cm, auto]
-  \node [start] (init) {Take your regular or liquid starter};
+  \node [start] (init) {Take your regular starter};
   \node [block, right of=init, node distance = 4cm] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
   \node [decision, right of=feed_new_ratio, node distance=5cm] (too_dry) {Starter very dry, hard to mix?};
   \node [block, right of=too_dry, node distance=4cm] (add_water) {Add more water};
diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index e7d944d8..17687997 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -162,7 +162,7 @@ \section{Liquid starter}%
 flavor profile from vinegary to lactic. Your starter is going to develop
 dairy creamy notes. Interestingly, when changing the hydration again, your starter
 is going to maintain the liquid starter flavor profile, but then benefit again
-from enhanced yeast activity. The liquid starter conversion is nonreversible.
+from enhanced yeast activity. The liquid starter conversion is non~reversible.
 By changing to a liquid starter you will permanently select a subset of
 microbes that work better in the more liquid environment. So even after going back to a regular
 or stiff starter the subset of microbes created by the liquid conversion