diff --git a/book/sourdough-starter/sourdough-starter-types.jpg b/book/sourdough-starter/sourdough-starter-types.jpg
new file mode 100644
index 0000000..f7e9606
Binary files /dev/null and b/book/sourdough-starter/sourdough-starter-types.jpg differ
diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index 09390e9..118c39c 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -30,6 +30,15 @@ is used in the starter. The regular starter having a 1:1 relationship of flour
 to water. The liquid starter has a 5:1 water to flour ratio and the stiff
 starter has half the flour as water.
 
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{sourdough-starter-types}
+  \caption{3 different starter types next to each other. Note how the liquid starter is submerged
+  in water. It has a hydration of 500 percent or more.
+  The regular starter has a hydration of around 100 percent, the stiff starter around 50 to 60 percent.}
+  \label{fig:starter-types}
+\end{figure}
+
+
 You can change your starter type by just adjusting the feeding ratio of how
 much flour and water you use. I frequently changed my starter type from
 regular to liquid and then back to a stiff starter. After changing the