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@@ -196,6 +196,17 @@ days my new starter seems to be quite alive already. This might
 be due to previous contamination of flour fermenting microbes in
 my kitchen.
 
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
+  \caption{A simple visualization of the microbial warfare that happens during the making of a sourdough starter. The
+  wild spores on the plant and flour become activated the moment flour and water is mixed.
+  Only the most adapt flour fermenting microbes will survive. Because of unwanted microbial fermentation it is advised
+  to discard the feeding-leftovers of the first days. The surviving yeast and bacteria continuously try to
+  outcompete each other for resources. New microbes have a hard time entering the starter and are eliminated.
+  }
+  \label{fig:sourdough-starter-microbial-war}
+\end{figure}
+
 Wait for around 24 hours and observe what happens to your starter.
 You might see some early signs of fermentation already. Use your nose
 to smell the dough. Look for bubbles in the dough. Your dough