Chapter: Debugging crumb structures

This adds methods how you can debug your crumb
structure and see what might have gone wrong
during the fermentation process.

book/references.bib

@@ -0,0 +1,17 @@
+@article{raffaella+di+cagno,
+ author    = {Di Cagno, Raffaella et al.},
+ title     = {Proteolysis by sourdough lactic acid bacteria:
+              effects on wheat flour protein fractions and
+              gliadin peptides involved in human cereal intolerance},
+ journal   = {Applied and environmental microbiology},
+ publisher = {Dover},
+ volume    = {68,2}
+}
+
+@misc{too+hot+baking,
+  title        = {Avoid baking too hot},
+  author       = {Hendrik Kleinwächter},
+  howpublished = {\url{https://www.youtube.com/watch?v=BUtn4HKAiBs}},
+  year         = {2021},
+  note         = {Accessed: 2022-03-24}
+}