diff --git a/book/references.bib b/book/references.bib
index e442ac2..a72a5ed 100644
--- a/book/references.bib
+++ b/book/references.bib
@@ -42,3 +42,12 @@
   note         = {Accessed: 2022-04-28}
 }
 
+@article{more+active+starter,
+  title        = {4 tips to make a more active starter},
+  author       = {Hendrik Kleinwächter},
+  howpublished = {\url{https://www.youtube.com/watch?v=yYkTrGHNW2w}},
+  year         = {2020},
+  note         = {Accessed: 2022-04-29}
+}
+
+
diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 51b158d..2ffdf3c 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -179,9 +179,44 @@ maillard reaction. However the core of your dough still won't
 exceed the 118°C required to boil the acid. Overall your
 bread will be more sour. The enhanced acidity also helps
 to prevent pathogens from entering your bread. The bread
-will be good for a longer period of time.
+will be good for a longer period of time. That's why
+the concept of a delivery works well with sour sourdough bread.
+In my experiments the bread stayed good for up to a week
+in a plastic bag.
 
 \section{My bread is too sour}
+
+Some people like the bread less sour as well. This
+is personal preference. To achieve a less sour bread
+you need to ferment for a shorter period of time.
+The yeast produces CO2 and ethanol. Both yeast and
+bacteria consume the sugars released by the amylase enzyme
+in your dough. When the sugar is rare bacteria starts to
+consume the leftover ethanol by the yeast. Over time more
+and more acidity is created making a more sour dough.
+
+Another angle at this would be to change the yeast/bacteria
+ratio of your sourdough. You can start the fermentation with
+more yeast and less bacteria. This way for the same given
+volume increase of your dough you will have less acidity.
+A really good trick is to make sure that you feed your starter
+once per day at room temperature. This way you shift
+the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}.
+
+To shift the tides even further a real game changer
+to me has been to create a stiff sourdough starter. The
+stiff sourdough starter is at a hydration of around 50 percent.
+By doing so your sourdough starter will favor yeast
+activity a lot more. Your doughs will be more fluffy and will
+not as sour for a given volume increase. I tested this
+by putting condoms over different glas jars. I used
+the same amount of flour for each of the samples.
+I tested a regular starter, a liquid starter and a stiff
+starter. The stiff starter by far created the most CO2
+compared to the other starters. The balloons were inflated
+the most. \cite{stiff+starter}
+
+
 \section{Fixing a moldy sourdough starter}
 \section{My bread flattens out after shaping}
 \section{Liquid on top of my starter}