diff --git a/.gitignore b/.gitignore
index 90fd844..278a82b 100644
--- a/.gitignore
+++ b/.gitignore
@@ -9,3 +9,4 @@
 *.bcf
 *.blg
 *.run.xml
+book/book.out
diff --git a/book/book.tex b/book/book.tex
index 3f1a171..f6a3cbf 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -12,6 +12,12 @@
 \addbibresource{references.bib}
 \usepackage[skip=5pt plus1pt, indent=0pt]{parskip}
 
+\usepackage[hidelinks]{hyperref}
+\hypersetup{
+    linktoc=all
+    allcolors=black
+}
+
 \graphicspath{ {./images/}{./troubleshooting/crumb-structures/} }
 
 
@@ -116,14 +122,7 @@
 
 \section{Debugging your crumb structure}
 \input{troubleshooting/crumb-structures/crumb-structures}
-\section{Baking in the tropics}
-\section{My bread stays flat}
-\section{I want more tang in my bread}
-\section{My bread is too sour}
-\section{Fixing a moldy sourdough starter}
-\section{My bread flattens out after shaping}
-\section{Liquid on top of my starter}
-\section{Why does my starter smell like acetone}
+\input{troubleshooting/misc}
 
 \printbibliography
 
diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
new file mode 100644
index 0000000..7fe58e4
--- /dev/null
+++ b/book/troubleshooting/misc.tex
@@ -0,0 +1,72 @@
+\section{Baking in the tropics}
+
+Depending on the temperature your fermentation speed adapts.
+In a warmer environment everything is faster. In a colder
+environment everything is slower.
+
+This includes the speed at which your sourdough ferments
+the dough but also the speed of enzymatic reactions. The
+amylase and protease enzymes work faster, making more
+sugars available and degrading the gluten proteins.
+
+At around 22°C in my kitchen my bulk fermentation is ready
+after around 10 hours. I am using around 20 percent of sourdough
+starter based on the flour. In summer times the temperatures
+in my kitchen sometimes increase to 25°C. In that case
+I am reducing the sourdough starter to around 10 percent.
+If I wouldn't do that my fermentation would be done after
+around 4-7 hours. The problem is that the dough is quite
+unstable when fermenting at this high speed. This means
+that you are easily running into issues of overfermentation.
+Finding the perfect sweet spot between fermenting enough
+and not too much is becoming much harder. Normally you might
+have a time window of 1 hour. But at the rapid speed it
+might be reduced to a time window of 20 minutes. Now at
+30°C ambient temperature things are way faster. Your bulk
+fermentation might be complete in 2-4 hours when using
+10-20 percent starter. Proofing your dough in the fridge
+becomes almost impossible. As your dough cools down in the
+fridge the fermentation also slows down. However cooling the
+dough down from 30°C to 4-6°C in your fridge takes much
+longer. Your dough is much more active compared to a dough
+that starts at a temperature of 20-25°C. You might
+end up overproofing your dough if you leave it overnight
+in the fridge.
+
+That's why I recommend that you reduce the amount of starter
+that you use in the tropics to something at around 1-5 percent
+based on the flour. This will slow down the fermentation
+process significantly and provides you a bigger window
+of time. Try to aim for an overall bulk fermentation of at
+least 8-10 hours. Reduce the amount of starter to get there.
+
+When making a dough try to use the same water temperature
+as your ambient temperature. Assuming that the temperature
+will climb to 30°C, try to start your dough directly
+with 30°C water. This means that you can carefully rely on
+a small fermentation probe that visualizes your fermentation
+progress. The probe only works reliably if your dough temperature
+is equal to your ambient temperature. Else the sample heats
+up or cools down faster. So tread carefully when using
+the sample in this case. It's always better to stop
+the fermentation a little too early rather than too late.
+Stretch and folds during the bulk fermentation
+will help you to develop a better look and feel for
+the dough. An expensive but possibly useful tool
+could be a pH meter that allows you to perfectly
+measure how much acidity has been created by the
+lactic and acetic acid bacteria. In this case measure
+the pH repeatedly and figure out a value that works
+for your sourdough. In my case I tend to end bulk
+fermentation at a pH of around 4.1. Please don't just
+follow my pH value, it's very individual. Keep measuring
+with different doughs to find out a value that works for you.
+
+\section{My bread stays flat}
+\section{I want more tang in my bread}
+\section{My bread is too sour}
+\section{Fixing a moldy sourdough starter}
+\section{My bread flattens out after shaping}
+\section{Liquid on top of my starter}
+\section{Why does my starter smell like acetone}
+\section{My crust becomes chewy}
\ No newline at end of file