diff --git a/book/figures/fig-bulk-fermentation.tex b/book/figures/fig-bulk-fermentation.tex
new file mode 100644
index 0000000..d559628
--- /dev/null
+++ b/book/figures/fig-bulk-fermentation.tex
@@ -0,0 +1,30 @@
+\input{./vars}
+
+\begin{document}
+\begin{tikzpicture}[node distance = 3cm, auto]
+  \node [block] (init) {\footnotesize Bulk fermentation};
+  \node [block, right of=init] (check_dough) {\footnotesize Check the dough};
+  \node [block, right of=check_dough] (size_increase) {\footnotesize Check dough size increase};
+  \node [block, below of=size_increase, node distance=2cm] (ph_value) {\footnotesize Check dough pH value};
+  \node [block, below of=ph_value, node distance=2cm] (smell) {\footnotesize Check dough smell};
+  \node [decision, right of=smell] (dough_ready) {\footnotesize Dough ready?};
+  \node [block, below of=dough_ready] (divide_preshape) {\footnotesize Divide and preshape};
+  \node [decision, below of=smell] (dough_flattened) {\footnotesize Dough flattened out?};
+  \node [block, left of=dough_flattened] (stretch_fold) {\footnotesize Stretch and fold};
+  \node [block, left of=smell] (wait_60_minutes) {\footnotesize Wait 60 minutes};
+
+  \path [line] (init) -- (check_dough);
+  \path [line] (check_dough) -- (size_increase);
+  \path [line] (check_dough) -- node{or} (ph_value);
+  \path [line] (check_dough) -- node{or} (smell);
+  \path [line] (size_increase) -- (dough_ready);
+  \path [line] (ph_value) -- (dough_ready);
+  \path [line] (smell) -- (dough_ready);
+  \path [line] (dough_ready) -- node{yes} (divide_preshape);
+  \path [line] (dough_ready) -- node{no} (dough_flattened);
+  \path [line] (dough_flattened) -- node{yes} (stretch_fold);
+  \path [line] (dough_flattened) -- node{no} (wait_60_minutes);
+  \path [line] (stretch_fold) -- (wait_60_minutes);
+  \path [line] (wait_60_minutes) -- (check_dough);
+\end{tikzpicture}
+\end{document}
\ No newline at end of file
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index a0dd41a..8e2f8e8 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -666,7 +666,6 @@ new bakers commit.
   \label{fig:dough-ball-steps}
 \end{figure}
 
-
 To make the dough's surface smooth place your dough on a wooden board or
 on your kitchen's countertop. Drag the dough with your palm over the surface.
 A dough scraper could be used here for assistance.
@@ -695,7 +694,6 @@ as much as possible until it tears. Then wait the mentioned 10 minutes and repea
 Later you don't have any room for error. Your technique has to be on point.
 An over-pre-shaped dough can potentially not recover.
 
-
 \section{Bulk fermentation}
 \label{section:bulk-fermentation}
 
@@ -748,6 +746,15 @@ predictable. The room for error (as shown in figure \ref{fig:wheat-yeast-sourdou
 is much larger. The doughs are perfect to be made in a
 machine.
 
+\begin{figure}[!htb]
+  \includegraphics{figures/fig-bulk-fermentation.pdf}
+  \caption{During the bulk fermentation multiple doughs are fermented together in bulk.
+  A challenging aspect of homemade sourdough bread is to determine when this stage of
+  fermentation is completed. This chart shows multiple available options to check on the bulk
+  fermentation progress.}
+  \label{fig:bulk-fermentation}
+\end{figure}
+
 Experienced bakers will tell you to go by the look and feel of
 the dough. While this works if you have made hundreds of loaves,
 this is not an option for an inexperienced baker. As