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diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex
index 5b4dad9..2aafdd1 100644
--- a/book/sourdough-starter/sourdough-starter.tex
+++ b/book/sourdough-starter/sourdough-starter.tex
@@ -21,7 +21,7 @@ your starter's readiness, as well as
 how to prepare your starter for long-term storage.
 \end{quoting}
 
-\iffalse
+%\iffalse
 
 \section{Baker's math}%
 \label{section:bakers-math}
@@ -91,7 +91,7 @@ hungry family arrives. You are tasked with making pasta
 for \num{20} people. How would you calculate the amount of sauce
 you need? You go to the internet and check a recipe and then
 are completely lost when trying to scale it up.
-\fi
+% \fi
 
 \section{The process of making a starter}
 
@@ -154,17 +154,11 @@ are also being activated as we added water. Only the strongest
 most adaptable microorganisms will survive.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
+  \includegraphics[width=\textwidth]{sourdough-starter-microbial-war-i}
   \caption[Microbial warfare during sourdough early days]{A simple
-      visualization of the microbial warfare that happens during the making of
-      a sourdough starter. The wild spores on the plant and flour become
-      activated the moment flour and water is mixed.  Only the most adapted
-      flour-fermenting microbes will survive. Because of unwanted microbial
-      fermentation it is advised to discard the feeding-leftovers of the first
-      days. The surviving yeast and bacteria continuously try to outcompete
-      each other for resources. New microbes have a hard time entering the
-      starter and are eliminated.}%
-  \label{fig:sourdough-starter-microbial-war}
+      visualization of the microbial warfare that happens during the early days of making of
+      a sourdough starter.}
+  \label{fig:sourdough-starter-microbial-war-i}
 \end{figure}
 
 By adding water to the
@@ -258,6 +252,14 @@ great option if the starter was accidentally depleted. A practical approach
 is to store all discard in a single jar in the fridge, adding new discard on
 top as needed and using it whenever required.}
 
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{sourdough-starter-microbial-war-ii}
+  \caption[Microbial warfare during sourdough later days]{A simple
+      visualization of the microbial warfare that happens during the later days of making of
+      a sourdough starter.}
+  \label{fig:sourdough-starter-microbial-war-ii}
+\end{figure}
+
 You should hopefully again see some bubbles, the starter increasing
 in size and/or the starter changing its smell. Some people give
 up after the second or third day, because the signs might no longer