diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 2e292ef..8fff8b1 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -647,6 +647,8 @@ traps the gases during the fermentation process. \cite{how+does+gluten+work}.
   is accelerated for sourdough due to the bacteria's gluten proteolysis.
   }
 \end{figure}
+% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
+% the source of this visualization
 
 The soaking process has to be extended the more whole wheat flour is used.
 The purpose of the wheat kernel's outer bran is to soak up water as fast
@@ -689,6 +691,8 @@ dough to stick to the container.
   dough strength.
   }
 \end{figure}
+% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
+% the source of this visualization
 
 Generally the more dough strength you create, the less sticky your dough is going to
 feel. As the dough holds together it will no longer stick to your hands as