diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index b44c7b9..2666adc 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -392,5 +392,29 @@ made with such a starter. The flavor when taking a bite
 is incredible. It nicely plays with soups as well. Just take
 a bit of this bread and dip it in your soup.
 
-
 \section{My crust becomes chewy}
+
+Depending on which style of bread you are making a
+thick crackly crust is sometimes desired. The crust
+of your bread is created during the 2nd stage of the
+baking process once the steaming source of your
+oven has been removed. The dark colors are created by
+the process known as {\it Maillard reaction} and then followed
+by another process known as {\it caramelization}. Each
+color of crust offers the taster a different aroma.
+
+What happens quite often is that the crust becomes chewy after a day.
+Sometimes when baking in the tropics with high humidity the
+crust only stays in this stage for a few hours. Afterwards
+the crust becomes chewy. It's no longer as crisped compared
+to the moment after baking. Your dough still contains moisture.
+This moisture will start to homogenize in the final bread and
+partially evaporate. The result is that your crust becomes chewy.
+
+Similarly when storing your bread in a container or in a plastic
+bag your crust is going to become chewy. I have no fix for this yet.
+I typically tend to store my breads in a plastic bag inside of my fridge.
+This allows the moisture to stay inside of bread. When taking a slice
+I always toast each slice. This way some of the crispness returns.
+If you know of a great way please reach out and I will update
+this book with your findings.
\ No newline at end of file