diff --git a/book/book.tex b/book/book.tex
index a4a60a7..1f0136a 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -21,6 +21,7 @@
 
 \graphicspath{
   {./images/}
+  {./troubleshooting/}
   {./troubleshooting/crumb-structures/}
   {./history/}
   {./images/external/}
diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 950e049..60af992 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -417,4 +417,44 @@ I typically tend to store my breads in a plastic bag inside of my fridge.
 This allows the moisture to stay inside of bread. When taking a slice
 I always toast each slice. This way some of the crispness returns.
 If you know of a great way please reach out and I will update
-this book with your findings.
\ No newline at end of file
+this book with your findings.
+
+\section{My dough completely tears after a long fermentation}
+
+Sometimes when touching your dough after a long fermentation
+it completely tears apart. This could be for 2 reasons. It might
+be that the bacteria completely consumed the gluten of your flour.
+On the other hand over time your gluten network automatically
+degrades. This is the protease enzyme converting the gluten
+network into smaller amino acids the seedling can use as
+building blocks for its growth. This process starts to happen
+the moment you mix flour and water. The longer your dough sits
+the more gluten is broken down. As the gluten holds the
+wheat dough together your dough will ultimately tear.
+
+\begin{figure}[!htb]
+  \includegraphics[width=1.0\textwidth]{tearing-dough}
+  \caption{My dough tearing after 24 hours of no activity}
+  \label{fig:tearing-dough}
+\end{figure}
+
+In the picture~\ref{fig:tearing-dough} I experimented with
+using a starter that has not been fed for 30 days at room temperature.
+I tried to make a dough directly out of the unfed starter.
+Typically after a long period
+without feedings your microbes start to sporulate and go
+into hibernation mode. This way they can survive for a long
+period of time without extra feedings. Adding additional food
+will activate them again. In this case the dough did not ferment
+fast enough before the protease broke down the gluten. By activating
+your microbes they will start to reproduce and increase in quantity
+for as long as there is food available. But this process
+in my case was not fast enough. After around 24 hours the whole
+dough just started to completely tear apart. The whole process was further
+accelerated by me using whole wheat flour. Whole wheat
+contains more enzymes than white flour.
+
+To fix this try to make sure that your sourdough starter is lively
+and active. Simply apply a couple of more feedings in advance before
+making your dough. This way your dough becomes ready to shape
+before it has completely broken down.
\ No newline at end of file
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