Stretch folds (#35)

* Remove whitespaces

* Add troubleshooting section starter size increase

* Finish stretch and fold chapter

book/troubleshooting/misc.tex

@@ -492,5 +492,61 @@ potential pathogens. The acidic environment is toxic
 to most pathogens that you do not want in your starter.
 
 Another approach that can help is to convert your
-sourdough starter into a stiff starter as 
-described in section \ref{section:stiff-starter}.
+sourdough starter into a stiff starter as
+described in section \ref{section:stiff-starter}.
+
+\section{My starter does not double in size}
+
+Some bakers call for the sourdough starter to
+double in size before using it.
+The idea is to use the sourdough starter at
+peak performance to ensure a
+balanced fermentation in the main dough.
+
+The doubling in size metric should be
+taken with a grain of salt when judging
+your starter. Depending on the flour
+you use to feed the starter different levels
+of its rising can be expected.
+For instance, if you use rye flour then only
+very little gas from the
+fermentation can be retained inside the
+starter. In consequence, your
+sourdough starter will not rise as much. It
+could be in a healthy shape
+though. If you use wheat flour with less gluten
+the starter will not rise as
+much too. The reason is that you have a weaker
+gluten network resulting in
+more gas dispersing out of your dough.
+
+That being said it is recommended that you develop
+your volume increase
+metric. Your starter will increase in size and then
+ultimately lose structure
+and collapse. Observe the point before it collapses.
+This is the point when
+you should use your starter. This could be a
+50 percent volume increase, 100
+percent or 200 percent. It is always better to use
+the starter a little bit
+too early rather than too late. If you use the
+starter later reduce the
+quantity that you use. If the recipe calls for a 20
+percent starter quantity,
+use only 10
+percent starter in that case. Your starter will
+regrow in your main dough.
+
+On top of relying on the size increase start
+taking note of your starter's
+smell. Over time you will be able to judge its
+fermentation state based on the
+smell. The stronger the smell becomes the further
+your dough has fermented.
+This is a sign that you should use fewer starters
+when making the actual dough.
+
+Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
+for more information on the topic.
+