Use input figs (#123)

* Make figs includable in main document

Remove the capability to build them as standalone document but we can
include them in the main document.  It should simplify things down the
road.

* Replace tikx pics

* Remove figures compilation from makefile

No need to compile figs to pdf anymore, at least to build the books

* Delete svg figures from ebook build

* Create png for TikZ figures

    - Add export_figures back
    - Build a pdf from the the TikZ in standalone mode
    - Change the cleanup to deal with those changes
    - Remove trailing spaces..

* Replace centering by an environment

More LaTeX idomatic

* Increase clean_figures robustness

as we use temporary tex files (.tex.in) we can't run clean_figures twice in a
row

* Center TikZ figures

Because it looks better

* Remove png building

Seems to struggle on CI with \\\b or something, we don't absolutely need
it right now so let's get rid of it.

* Remove trgt_figures dependency for pdf and ebooks

This should not be needed now that we include the TikZ directly, only
needed for png generation.

* Revert "Remove png building"

This reverts commit fdd542de57.

This is now fine to add the code back, so that it can be debugged when
times come.

book/baking/baking.tex

@@ -3,10 +3,12 @@ your dough into the oven. This is typically done after your
 dough has gone through the bulk fermentation and proofing stage.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-baking-process.pdf}
+\begin{center}
+  \input{figures/fig-baking-process.tex}
   \caption{A schematic visualization of the baking process using different
   sources of steam in a home oven.}%
   \label{fig:baking-process}
+\end{center}
 \end{figure}
 
 Some other breads like flatbreads
@@ -214,10 +216,12 @@ created from the dough and water source stays
 around your dough.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-inverted-tray-method.pdf}
+\begin{center}
+  \input{figures/fig-inverted-tray-method.tex}
   \caption{A schematic visualization the inverted tray baking method that
   works great for home ovens.}%
   \label{fig:inverted-tray-process}
+\end{center}
 \end{figure}
 
 

book/basics/how-sourdough-works.tex

@@ -212,10 +212,11 @@ not ordinarily create a mycelium network~\cite{molecular+mechanisms+yeast}.\foot
 one interesting exception, skip ahead to the end of this section.}
 
 \begin{figure}[!htb]
-  \centering
+\begin{center}
   \includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
   \caption{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/book.tex

@@ -18,6 +18,15 @@
 
 \renewcommand\theadfont{\bfseries}
 
+\definecolor{codeblue}{RGB}{69, 161, 248}
+\definecolor{codegray}{RGB}{40, 40, 40}
+\usetikzlibrary{shapes,arrows}
+\tikzstyle{decision} = [diamond, draw, fill=codegray, text=white,
+    text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt]
+\tikzstyle{block} = [rectangle, draw, fill=codeblue,  text=white,
+    text width=5em, text centered, rounded corners, minimum height=4em]
+\tikzstyle{line} = [draw, -latex']
+
 % Fonts for accessibility
 \ifdefined\isaccessible
     \usepackage{helvet}
@@ -73,10 +82,11 @@
 
 % Title page
 \begin{titlepage}
-	\centering
+\begin{center}
   \includegraphics[width=\textwidth]{images/cover-page.jpg}
   Version:
   \today
+\end{center}
 \end{titlepage}
 
 \frontmatter

book/bread-types/bread-types.tex

@@ -125,11 +125,12 @@ baking vessels in your oven. To make a freestanding loaf more steps
 and tools are required.
 
 \begin{figure}[!htb]
+\begin{center}
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
-  \centering
   \caption{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}
 
 Normally you mix your dough. When using wheat you make sure
@@ -164,10 +165,12 @@ few steps, you can stop buying bread forever. This works with
 any flour, including gluten-free options.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-process-flat-bread.pdf}
+\begin{center}
+  \input{figures/fig-process-flat-bread.tex}
   \caption{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{figure}
 
 This is my go-to recipe that I~use to make bread whenever
@@ -198,12 +201,13 @@ warmer it is, the sooner it will be ready. If it is very cold where you live, co
 using warm water.
 
 \begin{figure}[htb!]
+\begin{center}
   \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
-  \centering
   \caption{A flatbread made with purely wheat flour. The dough is drier
   at around 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 11 g of sourdough ready in the evening. You will have
@@ -225,10 +229,11 @@ when getting started. You can observe the dough more easily and see when
 it is ready.
 
 \begin{figure}[htb!]
+\begin{center}
   \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
-  \centering
   \caption{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
@@ -258,11 +263,12 @@ state of my doughs.
 
 
 \begin{figure}[htb!]
+\begin{center}
   \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
-  \centering
   \caption{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 Lukasz Nowak via Wikipedia.}
+\end{center}
 \end{figure}
 
 If you are feeling lazy or don't have time, you could also use older sourdough starter
@@ -293,12 +299,13 @@ making a flatbread, make the dough around 1 cm thick. When using the pancake
 option, opt for around 0.1--0.5 cm depending on what you like.
 
 \begin{figure}[htb!]
+\begin{center}
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
-  \centering
   \caption{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

book/figures/fig-baking-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
   \node [block, right of=heat_oven, node distance=3cm] (score_dough) {\footnotesize Score your dough};
@@ -24,4 +21,3 @@
   \path [line] (remove_steam) -- (build_crust);
   \path [line] (build_crust) -- (finish_baking);
 \end{tikzpicture}
-\end{document}

book/figures/fig-bulk-fermentation.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Bulk fermentation};
   \node [block, right of=init] (check_dough) {\footnotesize Check the dough};
@@ -27,4 +24,3 @@
   \path [line] (stretch_fold) -- (wait_60_minutes);
   \path [line] (wait_60_minutes) -- (check_dough);
 \end{tikzpicture}
-\end{document}

book/figures/fig-dividing-preshaping.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Dividing required?};
   \node [decision, right of=init, node distance=5cm] (more_than_one_loaf) {\footnotesize More than 1 loaf?};
@@ -10,4 +7,3 @@
   \path [line] (more_than_one_loaf) -- (yes);
   \path [line] (more_than_one_loaf) -- (no);
 \end{tikzpicture}
-\end{document}

book/figures/fig-inverted-tray-method.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Place water tray and stone in oven};
   \node [block, right of=init] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
@@ -22,4 +19,3 @@
   \path [line] (bake) -- (remove_steam);
   \path [line] (remove_steam) -- (finish);
 \end{tikzpicture}
-\end{document}

book/figures/fig-kneading-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Homogenize recipe ingredients};
   \node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait 15 minutes};
@@ -30,4 +27,3 @@
   \node [block, below of=dough_ball, node distance=3cm] (begin_bulk) {\footnotesize Begin bulk fermentation};
   \path [line] (dough_ball) -- (begin_bulk);
 \end{tikzpicture}
-\end{document}

book/figures/fig-liquid-starter-conversion.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \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};
@@ -20,4 +17,3 @@
   \path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
   \path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
 \end{tikzpicture}
-\end{document}

book/figures/fig-non-wheat-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Mix ingredients};
   \node [block, below of=init, node distance=3cm] (bulk_ferment) {\footnotesize Bulk ferment};
@@ -14,4 +11,3 @@
   \path [line] (shape) -- (proof);
   \path [line] (proof) -- (bake);
 \end{tikzpicture}
-\end{document}

book/figures/fig-process-flat-bread.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto, every node/.style={inner sep=10, outer sep=0}]
 \node [block] (init) {Mix ingredients};
   \node [block, right of=init, node distance=5cm] (wait) {Wait for dough to be ready};
@@ -8,4 +5,3 @@
   \path [line] (init) -- (wait);
   \path [line] (wait) -- (bake_bread);
 \end{tikzpicture}
-\end{document}

book/figures/fig-proofing-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [decision] (init) {\footnotesize Room temperature proofing?};
   \node [decision, right of=init, node distance=9cm] (retard_bake_decision) {\footnotesize Bake in less than 10 hours from now?};
@@ -23,4 +20,3 @@
   \path [line] (move_to_fridge) -- (retard);
   \path [line] (retard) -- (bake);
 \end{tikzpicture}
-\end{document}

book/figures/fig-shaping-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Begin shaping};
   \node [decision, right of=init, node distance=5cm] (overfermented_decision) {\footnotesize Dough overly sticky or dough tears?};
@@ -18,4 +15,3 @@
   \path [line] (banneton) -- (proof);
   \path [line] (overfermented) -- (loafpan);
 \end{tikzpicture}
-\end{document}

book/figures/fig-starter-maintenance.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Make your bread dough};
   \node [decision, below of=init, node distance=3.5cm] (all_starter_used) {\footnotesize All starter used?};
@@ -33,4 +30,3 @@
   \path [line] (dry_starter) -- (reactivate_freezer);
   \path [line] (freeze_starter) -- (reactivate_freezer);
 \end{tikzpicture}
-\end{document}

book/figures/fig-starter-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Mix 50g flour + 50g water, stir}; 
   \node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait 24 hours};
@@ -21,4 +18,3 @@
   \path [line] (wait2) -- (feed);
   \path [line] (decide) -- node{yes} (use);
 \end{tikzpicture}
-\end{document}

book/figures/fig-starter-readiness.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Make a starter};
   \node [block, right of=init, node distance=3cm] (feed) {\footnotesize Feed your starter};
@@ -20,4 +17,3 @@
   \path [line] (check_smell) -- node{yes} (make_dough);
   \path [line] (check_smell) -- node{no} (wait_12);
 \end{tikzpicture}
-\end{document}

book/figures/fig-stiff-starter-conversion.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \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};
@@ -26,4 +23,3 @@
   \path [line] (too_dry) -- node{\footnotesize yes} (add_water);
   \path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
 \end{tikzpicture}
-\end{document}

book/figures/fig-wheat-sourdough-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [block] (init) {\footnotesize Ready starter};
   \node [block, right of=init, node distance=3cm] (mix_ingredients) {\footnotesize Mix ingredients};
@@ -23,4 +20,3 @@
   \path [line] (shape) -- (proof);
   \path [line] (proof) -- (bake);
 \end{tikzpicture}
-\end{document}

book/figures/fig-wheat-sourdough-starter-process.tex

@@ -1,6 +1,3 @@
-\input{./vars}
-
-\begin{document}
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [decision] (init) {\footnotesize Starter last fed within 3 days?};
   \node [block, right of=init, node distance=4cm] (feed_no_branch)
@@ -31,4 +28,3 @@
   \path [line] (smell_check) -- node{no} (feed_yes_branch);
   \path [line] (smell_check) -- node{yes} (make_dough);
 \end{tikzpicture}
-\end{document}

book/makefile

@@ -26,21 +26,31 @@ images += $(wildcard images/*/*.png)
 images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.jpg))
 images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.png))
 
-tgt_figures := $(patsubst %.tex, %.pdf,$(src_figures))
 src_all := $(src_tex) $(src_figures) $(src_tables) tex4ebook.cfg book.mk4 $(images)
 
+tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
+
 # Default rules for pdf and ebooks, getting overwritten when built in a
 # sub-directory
 %.pdf: %.tex
 	$(LATEX) $<
 
-book_serif/book.pdf: $(src_all) $(tgt_figures)
+# TODO: check if it works on github CI
+%.png: %.tex
+	@echo "\input{./vars}" > $@.in
+	# \b is backspace..
+	@echo "\\\begin{document}" >> $@.in
+	@cat $< >> $@.in
+	@echo "\end{document}" >> $@.in
+	$(LATEX) $@.in
+
+book_serif/book.pdf: $(src_all)
 	$(LATEX) -output-directory=book_serif book.tex
 
-book_sans_serif/book_sans_serif.pdf: $(src_all) $(tgt_figures)
+book_sans_serif/book_sans_serif.pdf: $(src_all)
 	$(LATEX) -output-directory=book_sans_serif book_sans_serif.tex
 
-epub/%.epub: %.tex $(src_all) $(tgt_figures)
+epub/%.epub: %.tex $(src_all)
 	$(EBOOK) -f epub $<
 
 epub/%.mobi: epub/%.epub
@@ -112,25 +122,20 @@ build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
 build_ebook: build_serif_ebook build_sans_serif_ebook
 
 .PHONY: build_serif_ebook
-build_serif_ebook: $(tgt_figures) epub/book.epub epub/book.mobi epub/book.azw3 | make_release_dir
+build_serif_ebook: epub/book.epub epub/book.mobi epub/book.azw3 | make_release_dir
 
 .PHONY: build_sans_serif_ebook
-build_sans_serif_ebook: $(tgt_figures) epub/book_sans_serif.epub \
+build_sans_serif_ebook: epub/book_sans_serif.epub epub/book_sans_serif.mobi \
-						epub/book_sans_serif.mobi \
 						epub/book_sans_serif.azw3 | make_release_dir
 
 .PHONY: export_figures
 # Requires that you have docker running on your computer.
-export_figures:
+export_figures: $(tgt_figures)
 	cd figures/ && bash export_figures.sh
 
-.PHONY: figures
-figures: $(src_figures)
-	$(LATEX) $<
-
-.PHONY: check
 # Goal is not really to have 0 warning reported but we should check we don't
 # add many and if we do, we know they are false positive
+PHONY: check
 check: $(SRC_TEX)
 	@echo "Running: " $(CHECK_1)
 	$(CHECK_1) book.tex
@@ -140,7 +145,9 @@ check: $(SRC_TEX)
 
 .PHONY: clean_figures
 clean_figures:
-	$(CLEAN) $(src_figures)
+	- $(CLEAN) $(patsubst %.tex, %.png.in, $(src_figures))
+	- rm $(patsubst %.tex, %.png.pdf, $(src_figures))
+	- rm $(patsubst %.tex, %.png.in, $(src_figures))
 
 .PHONY: clean_ebook_build
 clean_ebook_build:
@@ -164,6 +171,7 @@ clean_ebook_build:
 	-rm  book*.fdb_latexmk
 	-rm  book*.bbl
 	-rm  content.opf
+	-rm  book*x.svg
 
 .PHONY: clean
 clean: clean_ebook_build clean_figures
@@ -180,7 +188,6 @@ mrproper: clean
 	$(CLEAN) -C $(src_figures)
 	$(CLEAN) -C -output-directory=book_serif book.tex
 	$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
-	-rm figures/*.pdf
 	-rm figures/*.png
 	rm -rf epub/
 	rm -rf release/

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

@@ -27,11 +27,13 @@ of gluten development, the final bread will feature a denser
 crumb compared to wheat.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-non-wheat-process.pdf}
+\begin{center}
+  \input{figures/fig-non-wheat-process.tex}
   \caption{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{fig:non-wheat-sourdough}
+\end{center}
 \end{figure}
 
 This chapter will focus on making rye bread. The flour could

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

@@ -107,18 +107,20 @@ starter's flavor by changing the type to a liquid starter.
 \label{section:liquid-starter}
 
 \begin{figure}[!htb]
-  \centering
+\begin{center}
   \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
   \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{center}
 \end{figure}
 
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-liquid-starter-conversion.pdf}
+\begin{center}
+  \input{figures/fig-liquid-starter-conversion.tex}
   \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
@@ -126,6 +128,7 @@ starter's flavor by changing the type to a liquid starter.
   anaerobic 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{center}
 \end{figure}
 
 The liquid starter is made at a hydration of around 500 percent. This means
@@ -211,7 +214,8 @@ for a visual example of the starter's required hydration level.
 \end{figure}
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-stiff-starter-conversion.pdf}
+\begin{center}
+  \input{figures/fig-stiff-starter-conversion.tex}
   \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
@@ -219,6 +223,7 @@ for a visual example of the starter's required hydration level.
   The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
   consider increasing this to 60 percent.}%
   \label{fig:stiff-starter-conversion}
+\end{center}
 \end{figure}
 
 In the stiffer environment the yeast thrives more. This means you will have

book/sourdough-starter/sourdough-starter.tex

@@ -127,9 +127,11 @@ inverted one on top. The container shouldn't be airtight,
 you still want some gas exchange to be possible.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-starter-process.pdf}
+\begin{center}
+  \input{figures/fig-starter-process.tex}
   \caption{The process of making a sourdough starter from scratch.}%
   \label{fig:sourdough-starter-process}
+\end{center}
 \end{figure}
 
 Now an epic battle begins. In one study scientists
@@ -248,11 +250,13 @@ yeast has been isolated like this from century old sourdough
 starters.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-starter-readiness.pdf}
+\begin{center}
+  \input{figures/fig-starter-readiness.tex}
   \caption{A flow chart showing you how to determine if your sourdough starter is ready to be used.
   For checking readiness look at a size increase and take note of your starter's smell. Both are important
   indicators to check for readiness.}%
   \label{fig:sourdough-starter-readiness}
+\end{center}
 \end{figure}
 
 The key signs to look at are bubbles that you see in your starter
@@ -315,13 +319,15 @@ yeast part of your sourdough and balance the fermentation.
 \section{Maintenance}
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-starter-maintenance.pdf}
+\begin{center}
+  \input{figures/fig-starter-maintenance.tex}
   \caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
   piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
   option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent
   hydration level. Adjust the water content accordingly when you use a stiff
 starter.}%
   \label{fig:sourdough-maintenance-process}
+\end{center}
 \end{figure}
 
 You have made your sourdough starter and your first bread. How do you perform

book/troubleshooting/misc.tex

@@ -357,10 +357,11 @@ protecting your sourdough starter from aerobic mold entering through
 the top.
 
 \begin{figure}[!htb]
-  \centering
+\begin{center}
   \includegraphics[width=0.5\textwidth]{hooch}
   \caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}
+\end{center}
 \end{figure}
 
 Simply stir your sourdough starter to homogenize the hooch back
@@ -383,10 +384,11 @@ When tasting acetic acid, the flavor of your bread is often perceived
 as quite strong.
 
 \begin{figure}[!htb]
-  \centering
+\begin{center}
   \includegraphics[width=1.0\textwidth]{ethanol-oxidation}
   \caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
   \label{fig:ethanol-oxidation}
+\end{center}
 \end{figure}
 
 This is nothing bad. But if you would like to change

book/wheat-sourdough/wheat-sourdough.tex

@@ -43,9 +43,11 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-wheat-sourdough-process.pdf}
+\begin{center}
+  \input{figures/fig-wheat-sourdough-process.tex}
   \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
+\end{center}
 \end{figure}
 
 The whole process of making great sourdough bread starts with
@@ -95,13 +97,15 @@ doesn't have a good balance of yeast to bacteria, so will your
 main dough.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-wheat-sourdough-starter-process.pdf}
+\begin{center}
+  \input{figures/fig-wheat-sourdough-starter-process.tex}
   \caption{The process to check your sourdough starter when making wheat-based doughs. In practice
   I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
   use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
   60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
   for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
+\end{center}
 \end{figure}
 
 Generally, think of the dough you are mixing as a big starter with salt.
@@ -544,9 +548,11 @@ all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-kneading-process.pdf}
+\begin{center}
+  \input{figures/fig-kneading-process.tex}
   \caption{The gluten development process for a wheat-based dough.}%
   \label{fig:wheat-sourdough-kneading-process}
+\end{center}
 \end{figure}
 
 It might sound odd, but the most important part of kneading is waiting. By
@@ -751,12 +757,14 @@ is much larger. The doughs are perfect to be made in a
 machine.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-bulk-fermentation.pdf}
+\begin{center}
+  \input{figures/fig-bulk-fermentation.tex}
   \caption{During the bulk fermentation, multiple doughs are fermented together in bulk.
   A challenging aspect of homemade sourdough bread is to determine when this stage of
   fermentation is completed. This chart shows multiple available options to check on the bulk
   fermentation progress.}%
   \label{fig:bulk-fermentation}
+\end{center}
 \end{figure}
 
 Experienced bakers will tell you to go by the look and feel of
@@ -1086,10 +1094,12 @@ The step is required if you are making multiple loaves in one
 batch. It is optional if you are making a single loaf.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-dividing-preshaping.pdf}
+\begin{center}
+  \input{figures/fig-dividing-preshaping.tex}
   \caption{Dividing is only required when you are making multiple loaves in a
   single dough batch.}%
   \label{fig:dividing-decision-tree}
+\end{center}
 \end{figure}
 
 The goal of dividing your dough into smaller pieces is to portion
@@ -1198,10 +1208,12 @@ your environment.
 \section{Shaping}
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-shaping-process.pdf}
+\begin{center}
+  \input{figures/fig-shaping-process.tex}
   \caption{A schematic visualization of the shaping process including checks
   for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
+\end{center}
 \end{figure}
 
 Shaping will give your dough the final shape before baking. After
@@ -1418,10 +1430,12 @@ their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-proofing-process.pdf}
+\begin{center}
+  \input{figures/fig-proofing-process.tex}
   \caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
   depends on your availability and schedule.}%
   \label{fig:proofing-process}
+\end{center}
 \end{figure}
 
 To me, the sole purpose of cold proofing is its ability to allow you