Flowchart starter conversion (#48)

* Flowchart stiff starter

* Add flowchart for liquid starter

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

@@ -100,11 +100,42 @@ starter's flavour by changing the type to a liquid starter.
 \begin{figure}[!htb]
   \centering
   \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
-  \caption{A liquid sourdough starter where the flour separates from the water. Bubbles indicate
-  that is ready to be used.}
+  \caption{A liquid sourdough starter features a high level of water. The high
+  water amount boosts lactic acid producing bacteria. After a while the liquid
+  and flour start to separate. Bubbles on the side of the flour
+  indicate that the starter is ready to be used.}
   \label{fig:liquid-sourdough-starter}
 \end{figure}
 
+\begin{figure}[!htb]
+  \begin{tikzpicture}[node distance = 3cm, auto]
+    \node [block] (init) {\footnotesize Make a regular or stiff starter};
+    \node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 1g existing starter, 5g flour and 25g water};
+    \node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait 24 hours};
+    \node [block, below of=init, node distance=4cm] (feed_again) {\footnotesize Feed again using 1:5:25 ratio};
+    \node [block, right of=next_day, node distance=5cm] (test) {\footnotesize Check starter readiness?};
+    \node [decision, below of=next_day, node distance=4cm] (ready_signs) {\footnotesize Sour yogurty smell and bubbles visible on flour?};
+    \node [block, below of=test, node distance=4cm] (last_feed) {\footnotesize Feed one last time};
+    \node [block, below of=last_feed, node distance=3cm] (bread_dough) {\footnotesize Make bread dough};
+    \path [line] (init) -- (feed_new_ratio);
+    \path [line] (feed_new_ratio) -- (next_day);
+    \path [line] (feed_again) -- node{\footnotesize repeat 3 times} (feed_new_ratio);
+    \path [line] (next_day) -- node{\footnotesize after 3 days} (test);
+    \path [line] (next_day) -- (feed_again);
+    \path [line] (test) -- (ready_signs);
+    \path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
+    \path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
+    \path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
+  \end{tikzpicture}
+  \caption{The process to convert your regular or stiff starter into a liquid starter. The whole
+  process takes around 3 days. The longer you maintain your starter at the
+  suggested hydration level the more adapted your microorganisms become. It is recommended
+  to keep a backup of your original starter as the liquid environment will select
+  an-aerobic microorganisms. This boosts bacteria that create lactic acid rather
+  than acetic acid. The resulting acidity will be perceived as milder.}
+  \label{fig:liquid-starter-conversion}
+\end{figure}
+
 The liquid starter is made at a hydration of around 500 percent. This means
 the starter has way more water than flour. The additional layer of water on
 top of the flour changes the microbiome of your starter.
@@ -167,6 +198,34 @@ The stiff starter is the driest of all the starters. It has a hydration of
 around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
 60 grams of water.
 
+\begin{figure}[!htb]
+  \begin{tikzpicture}[node distance = 3cm, auto]
+    \node [block] (init) {\footnotesize Make a regular or liquid starter};
+    \node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 10g existing starter, 50g flour and 25g water};
+    \node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait 24 hours};
+    \node [block, below of=feed_new_ratio] (feed_again) {\footnotesize Feed again using 1:5:2.5 ratio};
+    \node [block, right of=next_day, node distance=5cm] (test) {\footnotesize Check starter readiness?};
+    \node [decision, right of=feed_again, node distance=4cm] (ready_signs) {\footnotesize Size increase and sour smell?};
+    \node [block, right of=ready_signs, node distance=4cm] (last_feed) {\footnotesize Feed one last time};
+    \node [block, below of=last_feed, node distance=3cm] (bread_dough) {\footnotesize Make bread dough};
+    \path [line] (init) -- (feed_new_ratio);
+    \path [line] (feed_new_ratio) -- (next_day);
+    \path [line] (feed_again) -- node{\footnotesize repeat 3 times} (feed_new_ratio);
+    \path [line] (next_day) -- node{\footnotesize after 3 days} (test);
+    \path [line] (next_day) -- (feed_again);
+    \path [line] (test) -- (ready_signs);
+    \path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
+    \path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
+    \path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
+  \end{tikzpicture}
+  \caption{The process to convert your regular starter into a stiff starter. The whole
+  process takes around 3 days. The longer you maintain your starter at the
+  suggested hydration level the more adapted your microorganisms become. The
+  stiff starter boosts the yeast activity of your sourdough starter.
+  The guide uses 50 percent hydration level. If the dough is too stiff consider increasing this to 60 percent.}
+  \label{fig:stiff-starter-conversion}
+\end{figure}
+
 In the stiffer environment the yeast thrives more. This means you will have
 more CO2 production and less acid production. In my tests this is a game
 changer especially if you are using weaker gluten flours. The wheat flours in