diff --git a/book/book.tex b/book/book.tex
index f6a3cbf..fc43392 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -120,7 +120,6 @@
 
 \chapter{Troubleshooting}
 
-\section{Debugging your crumb structure}
 \input{troubleshooting/crumb-structures/crumb-structures}
 \input{troubleshooting/misc}
 
diff --git a/book/images/stiff-starter-conversion.jpg b/book/images/stiff-starter-conversion.jpg
new file mode 100644
index 0000000..c52a728
Binary files /dev/null and b/book/images/stiff-starter-conversion.jpg differ
diff --git a/book/references.bib b/book/references.bib
index fafaba1..3025897 100644
--- a/book/references.bib
+++ b/book/references.bib
@@ -14,4 +14,22 @@
   howpublished = {\url{https://www.youtube.com/watch?v=BUtn4HKAiBs}},
   year         = {2021},
   note         = {Accessed: 2022-03-24}
+}
+
+@article{rye-defects,
+ author    = {Marie Oest et al.},
+ title     = {Rye Bread Defects: Analysis of Composition and
+              Further Influence Factors as Determinants
+              of Dry-Baking},
+ journal   = {Applied and environmental microbiology},
+ publisher = {Foods},
+ url       = {https://www.mdpi.com/2304-8158/9/12/1900/pdf}
+}
+
+@article{stiff+starter,
+  title        = {Stiff sourdough starter},
+  author       = {Hendrik Kleinwächter},
+  howpublished = {\url{https://www.youtube.com/watch?v=MqH3GVfjfBc}},
+  year         = {2021},
+  note         = {Accessed: 2022-04-26}
 }
\ No newline at end of file
diff --git a/book/troubleshooting/crumb-structures/crumb-structures.tex b/book/troubleshooting/crumb-structures/crumb-structures.tex
index 7d24fbd..fd1fd41 100644
--- a/book/troubleshooting/crumb-structures/crumb-structures.tex
+++ b/book/troubleshooting/crumb-structures/crumb-structures.tex
@@ -1,3 +1,5 @@
+\section{Debugging your crumb structure}
+
 The crumb structure of your bread provides insights on how well
 your fermentation process has gone. You can also spot common flaws
 of improper technique. This chapter will provide you with information
diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 7fe58e4..31094d1 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -63,6 +63,62 @@ 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}
+\label{sec:flat-bread-crumb}
+
+A flat bread is in most cases related to your gluten
+network breaking down fully. This is not bad, this
+means you are eating a fully fermented food. However
+from a taste and consistency perspective it might be
+that your bread tastes too sour, or is not fluffy anymore.
+Please also note that you can only make bread with
+great oven spring when making wheat based doughs. When
+starting with this hobby I always wondered why my rye
+breads would turn out so flat. Rye has gluten yes, but
+small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}.
+prevent the dough from developing a gluten network like you can
+do with wheat. Your efforts are in vain, your dough will
+stay flat. Only spelt and wheat based doughs have the capability
+to retain the CO2 created by the fermentation.
+
+In most cases something is probably off with your
+sourdough starter. This very often happens when the starter
+is still relatively young and hasn't yet matured
+at fermenting flour. Over time your sourdough
+starter is going to become better and better at fermenting
+flour. Keep your sourdough starter at room temperature
+and then apply daily feedings with a 1:5:5 ratio.
+This would be 1 part old starter, 5 parts flour,
+5 parts water. This allows you to achieve a better
+balance of yeast and bacteria in your sourdough.
+Even better could be the use of a stiff sourdough
+starter. The stiff sourdough starter boosts
+the yeast part of your starter. This allows you
+to have less bacterial fermentation, resulting
+in a stronger gluten network towards the end
+of the fermentation \cite{stiff+starter}. Please
+also refer to the section ~\ref{sec:flat-bread-crumb} where
+I explained more about overfermented doughs.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{stiff-starter-conversion}
+  \caption{The process to convert your starter into a stiff starter.}
+  \label{fig:stiff-starter-conversion}
+\end{figure}
+
+Furthermore a stronger flour containing more gluten
+will help you to push the fermentation further. This
+is because your flour contains more gluten and will
+take longer to be broken down by your bacteria. Ultimately
+if fermented for too long your dough is also going
+to be broken down and will become sticky and flat.
+
+To debug whether the excess bacterial fermentation is the issue,
+simply taste your dough. Does it taste very sour? If yes,
+that's a good indicator. When working the dough, does it
+suddenly become very sticky after a few hours? That's a
+another good indicator. Please also use your nose to note
+the smell of the dough. It shouldn't be too pungent.
+
 \section{I want more tang in my bread}
 \section{My bread is too sour}
 \section{Fixing a moldy sourdough starter}