diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 8fff8b1..2ddf253 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -122,9 +122,9 @@ main dough.
     \node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
       {\footnotesize Feed starter once 6-12 hours before making dough}; 
     \node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
-      {\footnotesize Use a 1:10:5 ratio. 10g starter, 100g flour, 50g water}; 
+      {\footnotesize Use a 1:10:10 ratio. 10g starter, 100g flour, 100g water}; 
     \node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)
-      {\footnotesize Use a 1:5:2.5 ratio. 10g starter, 50g flour, 25g water}; 
+      {\footnotesize Use a 1:5:2.5 ratio. 10g starter, 50g flour, 50g water}; 
     \node [block, below of=high_ratio, node distance=6cm] (check_starter)
       {\footnotesize Check if starter is ready to be used}; 
     \node [decision, below of=init, node distance=6cm] (size_check)
@@ -145,7 +145,11 @@ main dough.
     \path [line] (smell_check) -- node{no} (feed_yes_branch);
     \path [line] (smell_check) -- node{yes} (make_dough);
   \end{tikzpicture}
-  \caption{The process to ready and check your sourdough starter when making a wheat based dough}
+  \caption{The process to ready and check your sourdough starter when making a wheat based dough. In practice
+  I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case you can
+  use the same ratios as shown in the chart except the water quantity. The stiff starter has a hydration of 50 to
+  60 percent. So you would half the shown water quantities. I.e. if the chart shows 100g water, use 50 to 60g of water
+  for your stiff starter.}
   \label{fig:process-starter-wheat-sourdough}
 \end{figure}