Add troubleshooting: Too sour starter

I was asked on YouTube regarding this. I figured I add another
chapter on the topic in the troubleshooting section.

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

@@ -145,6 +145,7 @@ drain the liquid part on your starter and use it. I have used it numerous
 times to make lactofermented hot sauces.
 
 \section{Stiff starter}
+\label{section:stiff-starter}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}

book/troubleshooting/misc.tex

@@ -458,3 +458,39 @@ To fix this try to make sure that your sourdough starter is lively
 and active. Simply apply a couple of more feedings in advance before
 making your dough. This way your dough becomes ready to shape
 before it has completely broken down.
+
+\section{My sourdough starter is too sour}
+
+A too sour sourdough starter will cause problems during
+the fermentation. Your fermentation will be more on the
+bacterial side, rather than the yeast side. This means
+you will likely create a more tangy dough which isn't
+as fluffy as it could be. The goal is to reach the right
+balance: Fluffy consistency from the yeast and a great
+not too strong tang from the bacteria. This depends
+of course on what you are looking for in terms of taste
+in your bread. When making rye bread I prefer to be more
+on the tangy side for instance. When the described balance
+is off. the first thing to check is your sourdough starter.
+
+Note the smell of your starter. Does it smell very sour?
+Taste a bit of your starter too. How sour does it taste?
+Over time every starter becomes more and more sour the longer
+you wait. But sometimes your starter becomes sour too fast.
+In this case apply daily feedings to your starter. Reduce
+the amount of old starter that you use to feed. A ratio
+of 1:5:5 or 1:10:10 can do wonders. In this case you would
+take 1 part of starter (10g) and feed it with 50g of flour
+and 50g of water. This way the microorganisms start
+the fermentation in a green field environment. This is
+similar to the 10 percent starter of 20 percent starter
+ratio that you use to make a dough. These days I almost
+never use a 1:1:1 ratio. This only makes sense when you
+are initially creating your starter. You want a sour
+environment so that your microorganisms outcompete
+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}.