diff --git a/book/mix-ins/apple-swirl.jpg b/book/mix-ins/apple-swirl.jpg
new file mode 100644
index 0000000..66c3d82
Binary files /dev/null and b/book/mix-ins/apple-swirl.jpg differ
diff --git a/book/mix-ins/beer-bread.jpg b/book/mix-ins/beer-bread.jpg
new file mode 100644
index 0000000..637783c
Binary files /dev/null and b/book/mix-ins/beer-bread.jpg differ
diff --git a/book/mix-ins/broa.jpg b/book/mix-ins/broa.jpg
new file mode 100644
index 0000000..ba1dda0
Binary files /dev/null and b/book/mix-ins/broa.jpg differ
diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex
index 33191af..92994af 100644
--- a/book/mix-ins/mix-ins.tex
+++ b/book/mix-ins/mix-ins.tex
@@ -95,6 +95,13 @@ intercombined depending on your preference.
 These are powders. Usually, you want to just replace some fraction of the
 regular bread flour. Different flours change the taste of the bread and
 usually moderately affect the color.
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{broa}
+  \caption[Broa de milho]{Broa de milho is a traditional Portuguese bread
+  made out of half rye and half corn flour.}%
+\end{figure}
+
 \begin{itemize}
   \item Whole wheat flour (substitute any amount, makes the bread taste more
       complex, nutty)
@@ -113,6 +120,12 @@ usually moderately affect the color.
 Instead of using water, you can substitute it with a different liquid,
 affecting taste and texture.
 
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{beer-bread}
+  \caption[Stout beer bread]{Dark hearty stouts work excellently as a water replacement
+  when making sourdough bread. The resulting loaf features a hearty malty taste}%
+\end{figure}
+
 \begin{itemize}
   \item Beer
   \item Butter
@@ -150,6 +163,15 @@ These are small bits, with some almost crossing into the chunk category. Some
 seeds benefit from being baked for about 10~minutes before adding them to the
 dough.
 
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{stollen-close-up}
+  \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
+    bread featuring a variety of mix-ins. The dough typically contains candied lemon,
+    candied orange, and raisins. The mix-ins are soaked in rum before being added to
+    the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release
+    their aroma to the baked product.}%
+\end{figure}
+
 \begin{itemize}
   \item Cacao nibs
   \item Chia seed
@@ -165,6 +187,15 @@ dough.
   \item Whole wheat berries (boil 10 minutes)
 \end{itemize}
 
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{seeds-bread}
+  \caption[Whole-rye with rye berries]{A sourdough bread made with half whole-rye flour and half rye berries. The
+  berries are typically boiled for 10~minutes to allow them to soften a bit. When baking a loaf
+  it is advised to use a thermometer to measure whether it is done baking. The final bread
+  features a hearty tangy flavor and has a moist crumb.}%
+\end{figure}
+
 \subsection{Spices and flavor mix-ins}
 These are mostly powders or small bits.
 
@@ -224,6 +255,19 @@ compensate for the high hydration.
 
 \subsection{Adding before shaping}
 
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{apple-swirl}
+  \caption[Apple swirl buns]{A great technique is to add some of your mix-ins
+  directly before shaping. In this case, a mixture of apples, cinnamon and brown
+  sugar was applied. Proceed and roll the dough together. Afterward cut the roll
+  into smaller pieces using a sharp knife, dough scraper or dental floss. Place
+  each piece of dough next to each other in a greased bowl to allow them to be proofed.
+  Proceed and bake as you would normally do. The benefit of this technique is that
+  the mix-ins will not be fermented. This is typically required in the case of sugar
+  since you want the final baked goods to feature sweetness. If included upon
+  initial mixing most of the sugar would be fermented and the bread would not taste sweet.}%
+\end{figure}
+
 Another approach is to lay the dough out flat after the bulk fermentation.
 Then using a spatula spread your ingredient over the flat dough. Continue with
 your regular shaping and/or roll up the dough. When creating a roll you can
@@ -269,12 +313,3 @@ layers won't mix and the resulting dough will have differently colored and
 tasting layers. \footnote{I once made an experimental dough by merging a wheat,
 rye, spelt and einkorn dough into a single dough. The resulting dough was
 layered featuring different colors, textures, and flavors.}
-
-\begin{figure}[htb!]
-  \includegraphics[width=\textwidth]{stollen-close-up}
-  \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
-    bread featuring a variety of mix-ins. The dough typically contains candied lemon,
-    candied orange, and raisins. The mix-ins are soaked in rum before being added to
-    the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release
-    their aroma to the baked product.}%
-\end{figure}
diff --git a/book/mix-ins/seeds-bread.jpg b/book/mix-ins/seeds-bread.jpg
new file mode 100644
index 0000000..d4886e5
Binary files /dev/null and b/book/mix-ins/seeds-bread.jpg differ