Merge branch 'main' into 225-ebook-situation

book/baking/baking.tex

@@ -18,12 +18,11 @@ \section{The process of baking}
 gel-like consistency, the crust is still extensible and can be stretched.
 
 \begin{table}[htp!]
- \begin{center}
+ \centering
  \input{tables/table-baking-process-stages.tex}
  \caption[Stages of dough during baking]{The different stages that
  your dough undergoes during the baking process.}%
  \label{tab:baking-stages}
- \end{center}
 \end{table}
 
 At around \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die.
@@ -171,12 +170,11 @@ \section{The role of steam}
 
 \section{Building up steam}
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-baking-process.tex}
  \caption[Different steaming methods]{A schematic visualization of the baking
  process using different sources of steam in a home oven.}%
  \label{fig:baking-process}
-\end{center}
 \end{flowchart}
 
 \begin{figure}[!htb]
@@ -206,7 +204,7 @@ \subsection{Dutch ovens}
 \end{figure}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-dutch-oven-process.tex}
  \caption[Baking process with a dutch oven]{A visualization of the baking
  process using a dutch oven (DO). The dough is steamed for the first half
@@ -215,7 +213,6 @@ \subsection{Dutch ovens}
  personal preference. Some bakers prefer a lighter crust and others a
  darker.}%
  \label{fig:dutch-oven-process}
-\end{center}
 \end{flowchart}
 
 Dutch ovens are an ideal way to bake with a lot of
@@ -277,12 +274,11 @@ \subsection{Inverted tray method}
 around your dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-inverted-tray-method.tex}
  \caption[Inverted tray baking process]{A schematic visualization the
  inverted tray baking method that works great for home ovens.}%
  \label{fig:inverted-tray-process}
-\end{center}
 \end{flowchart}
 
 
@@ -335,11 +331,10 @@ \subsection{Inverted tray method}
 \section{Conclusions}
 
 \begin{table}[!htb]
- \begin{center}
+ \centering
  \input{tables/table-oven-baking-overview.tex}
  \caption[Different oven types]{An overview of different oven types and their
  different baking methods.}
- \end{center}
 \end{table}
 
 Depending on your home oven, a different method

book/basics/how-sourdough-works.tex

@@ -223,12 +223,11 @@ \section{Yeast}
 page~\pageref{aggressive-yeast}.}
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
  \includegraphics[width=0.8\textwidth]{saccharomyces-cerevisiae-microscope}
  \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
  microscope.}%
  \label{saccharomyces-cerevisiae-microscope}
-\end{center}
 \end{figure}
 
 Yeasts are saprotrophic fungi. This means that they do not produce their own

book/bread-types/bread-types.tex

@@ -19,12 +19,11 @@ \section{Introduction}%
 and/or don’t have an oven, this might be exactly the type of bread you should
 consider. 
 \begin{table}[!htb]
- \begin{center}
+ \centering
  \input{tables/table-overview-bread-types.tex}
  \caption[Different bread types]{An overview of different bread types
  and their respective complexity.}%
  \label{tab:bread-types-comparison}
- \end{center}
 \end{table}
 
 \section{Flatbread}%
@@ -57,15 +56,14 @@ \section{Flatbread}%
 Table~\ref{tab:flat-bread-ingredients}
 
 \begin{table}[!htb]
- \begin{center}
+ \centering
  \input{tables/table-flat-bread-pancake-recipe.tex}
  \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
  Multiply the ingredients to increase portion size. Refer to the
  Section~\ref{section:bakers-math}
  ``\nameref{section:bakers-math}'' to learn how to understand and
  use the percentages properly.}%
  \label{tab:flat-bread-ingredients}
- \end{center}
 \end{table}
 
 For a full recipe including the process of making such a flatbread, refer to
@@ -80,13 +78,12 @@ \subsection{Flatbread framework}%
 any flour, including gluten-free options.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-process-flat-bread.tex}
  \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
  simple, requiring very little effort. This type of bread is especially
  handy for busy bakers.}%
  \label{fig:flat-bread-process}
-\end{center}
 \end{flowchart}
 
 This is my go-to recipe that I~use to make bread whenever
@@ -106,13 +103,12 @@ \subsection{Flatbread framework}%
 using warm water if it is very cold where you live.
 
 \begin{figure}[htb!]
-\begin{center}
+\centering
  \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
  \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
  dough is drier at around \qty{60}{\percent} hydration. The drier dough
  is a little harder to mix. As wheat contains more gluten, the dough
  puffs up during the baking process.}
-\end{center}
 \end{figure}
 
 This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
@@ -135,12 +131,11 @@ \subsection{Flatbread framework}%
 it is ready.
 
 \begin{figure}[htb]
-\begin{center}
+\centering
  \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
  \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
  made using teff flour. The image has been provided by Charliefleurene
  via Wikipedia.}
-\end{center}
 \end{figure}
 
 If you used the flatbread option with less water, look at the size increase
@@ -170,12 +165,11 @@ \subsection{Flatbread framework}%
 state of my doughs.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
  \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
  \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
  The pockets come from evaporated water and \ch{CO2} created by the
  microbes. The image has been provided by Łukasz Nowak via Wikipedia.}
-\end{center}
 \end{figure}
 
 If you are feeling lazy or don't have time, you could also use older sourdough starter
@@ -208,13 +202,12 @@ \subsection{Flatbread framework}%
 like.
 
 \begin{figure}[htb]
-\begin{center}
+\centering
  \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
  \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
  Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
  a wheat based dough. To make the dough fluffier use more water or
  consider adding more wheat to the mix of your dough.}
-\end{center}
 \end{figure}
 
 After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
@@ -377,12 +370,11 @@ \section{Free standing bread}
 and tools are required.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
  \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
  \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
  the incision known as an \emph{ear} and the oven spring clearly
  distinguish this type of bread from flatbread and loaf pan bread.}
-\end{center}
 \end{figure}
 
 When using wheat, make sure to mix your dough enough to develop a gluten network.

book/flour-types/flour-types.tex

@@ -17,12 +17,11 @@ \chapter{Flour types}%
 type of flour.
 
 \begin{table}[!htb]
- \begin{center}
+ \centering
  \input{tables/table-flour-types.tex}
  \caption[Labelling of wheat flour]{A comparison of how different types
  of wheat flour are labelled in different countries.}%
  \label{tab:flour-types-comparison}
- \end{center}
 \end{table}
 
 In Germany, the ash content is used to describe the flours. The lab will burn
@@ -60,11 +59,10 @@ \chapter{Flour types}%
 the gluten degradation, removing a huge headache from the equation.
 
 \begin{table}[!htb]
- \begin{center}
+ \centering
  \input{tables/table-grains-bread-making-process.tex}
  \caption[Different types of grain]{An overview of different grain
  types and the steps involved in the respective bread making process.}
- \end{center}
 \end{table}
 
 Because gluten has a special role, the rest of this chapter is dedicated to having a
@@ -115,13 +113,12 @@ \chapter{Flour types}%
 your dough with more flavor.
 
 \begin{table}[!htb]
- \begin{center}
+ \centering
  \input{tables/table-overview-w-values.tex}
  \caption[Fermentation time versus W-value]{An overview of different
  levels of W-values and the respective hydrations and fermentation
  times.}%
  \label{tab:w-value}
- \end{center}
 \end{table}
 
 Generally, when aiming to

book/history/sourdough-history.tex

@@ -26,15 +26,14 @@ \chapter{The history of sourdough}%
 organisms inhabit extreme environments, from boiling vents to icy waters.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-life-planet-sourdough-timeline.tex}
  \caption[Sourdough microbiology timeline]{Timeline of significant events
  starting from the first day of Earth's existence,
  divided into months, and extending to the present day,
  marked at midnight. This visualization shows the pivotal steps
  of life and sourdough on earth.}%
  \label{fig:planet-timeline}
-\end{center}
 \end{figure}
 
 Whoever comes first, bacteria or archaea, remains debated. For three
@@ -70,12 +69,11 @@ \chapter{The history of sourdough}%
 bread can be considered a very recent invention.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-sourdough-history-timeline.tex}
  \caption[Sourdough history timeline]{Timeline of significant discoveries and
  events leading to modern sourdough bread.}%
  \label{fig:sourdough-timeline}
-\end{center}
 \end{figure}
 
 The exact origins of fermented

book/makefile

@@ -304,6 +304,9 @@ show_tools_version: # Show version of tools used on the build machine
  @echo ""
  - $(SHELL) --version
  @echo ""
+ - @echo "PATH:"
+ - @echo $(PATH) | tr ':' '\n'
+ @echo ""
  - latexmk --version
  @echo ""
  - lualatex --version

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -17,14 +17,13 @@ \chapter{Non wheat sourdough}%
 Picture~\ref{fig:rye-crumb}.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-non-wheat-process.tex}
  \caption[Process for non-wheat sourdough bread]{A visualization of the
  process to make non-wheat sourdough bread. The process is much simpler
  than making wheat sourdough bread. There is no gluten development. The
  ingredients are simply mixed together.}%
  \label{flc:non-wheat-sourdough}
-\end{center}
 \end{flowchart}
 
 For non-wheat flours---including rye, emmer, and einkorn---no gluten

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

@@ -27,14 +27,13 @@ \section{Introduction}%
 Table~\ref{tab:starter-types-comparison}.
 
 \begin{table}[htp!]
- \begin{center}
+ \centering
  \input{tables/table-starter-types.tex}
  \caption[Different types of sourdough]{A comparison of different
  sourdough starter types and their respective properties. The only
  difference is the amount of water (hydration) that is used when
  feeding the starter.}%
  \label{tab:starter-types-comparison}
- \end{center}
 \end{table}
 
 You can change your starter type by just adjusting the feeding ratio of how
@@ -123,19 +122,18 @@ \section{Liquid starter}%
 \label{section:liquid-starter}
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
  \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
  \caption[Liquid starter]{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{center}
 \end{figure}
 
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-liquid-starter-conversion.tex}
  \caption[Converting to a liquid starter]{The process to convert your regular
  or stiff starter into a liquid starter. The whole process takes around 
@@ -149,7 +147,6 @@ \section{Liquid starter}%
  starter your created stiff starter will feature both dairy
  and vinegary notes.}%
  \label{flc:liquid-starter-conversion}
-\end{center}
 \end{flowchart}
 
 The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
@@ -242,7 +239,7 @@ \section{Stiff starter}%
 \end{figure}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
  \input{figures/fig-stiff-starter-conversion.tex}
  \caption[Converting to a stiff starter]{The process to convert your regular
  starter into a stiff starter. The whole process takes around 3 days. The
@@ -252,7 +249,6 @@ \section{Stiff starter}%
  \qty{50}{\percent} hydration level for the starter. If the dough is too
  stiff consider increasing this to \qty{60}{\percent}.}%
  \label{fig:stiff-starter-conversion}
-\end{center}
 \end{flowchart}
 
 In the stiffer environment the yeast thrives more. This means you will have