Revert "Nicer/Simpler tables (#107)"

This reverts commit 037ae6d7fd.

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

@@ -4,7 +4,7 @@ traits.
 
 \begin{table}[htp!]
     \begin{center}
-        \input{tables/table-starter-types.tex}
+        \includegraphics{tables/table-starter-types.pdf}
         \caption{A comparison of different sourdough starter types and their
             respective properties. The only difference is the level of water (hydration)
         that is used when feeding the starter.}

book/sourdough-starter/sourdough-starter.tex

@@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math
 comes in handy. Let's look at the default recipe with baker's
 math and then adjust it for the 1.4 kilogram flour quantity.
 
-\begin{table}[!htb]
+\begin{figure}[!htb]
 \begin{center}
-  \input{tables/table-bakers-math-example.tex}
+  \includegraphics{tables/table-bakers-math-example.pdf}
   \caption{An example table demonstrating how to properly calculate using baker's math}
 \end{center}
-\end{table}
+\end{figure}
 
 Note how each of the ingredients is calculated as a percentage
 based on the flour. The 100 percent is the baseline and represents the absolute
@@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have
 more flour available the next day. As mentioned the next day
 we have 1.4 kilograms at hand (1400 grams).
 
-\begin{table}[!htb]
+\begin{figure}[H]
     \begin{center}
-        \input{tables/table-recipe-bakers-math.tex}
+        \includegraphics{tables/table-recipe-bakers-math.pdf}
         \caption{An example recipe that uses 1400 grams as its baseline and
         is then calculated using baker's math}
     \end{center}
-\end{table}
+\end{figure}
 
 For each ingredient we calculate the percentage
 based on the flour available (1400 grams). So for the water