Clarify low inoculation (#54)

Based on the feedback by @gszabo this improves the paragraph with
more information.

book/sourdough-starter/sourdough-starter-types.tex

@@ -63,6 +63,16 @@ end up going up to 20 percent of starter. Remember that your dough is nothing
 else other than a big starter. It will tremendously help you to figure out
 your best next steps.
 
+When using such a low inoculation rate (1 percent) you need to use stronger
+flour when making wheat-based doughs. Your flour naturally breaks down due
+to enzymatic activity. It might take 24 hours for the starter to re-grow
+inside of your bread dough. At the same time, the enzymatic activity might
+have caused your gluten to degrade significantly. While this is okay
+when looking at your starter, your wheat-based dough will flatten
+out during baking and no longer have the typical characteristics (fluffy crumb
+structure). A stronger flour with more gluten is thus advised. It allows for
+a longer fermentation before most gluten is broken down.
+
 \section{Regular starter}
 
 \begin{figure}[!htb]