Harmonize labels names and use centering

A few reformating as well, commit mainly about consistency.

book/wheat-sourdough/wheat-sourdough.tex

@@ -4,6 +4,7 @@ freestanding wheat sourdough bread.
 \end{quoting}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
   \caption[Freestanding and loaf pan bread]{A freestanding sourdough bread
       next to bread made in a loaf pan.  Freestanding sourdough is considered
@@ -87,7 +88,7 @@ All the steps rely on each other. You will need to get each of
 the steps right to make the perfect bread.
 
 \section{Readying your starter}%
-\label{section:readying-starter}
+\label{sec:readying-starter}
 
 The most crucial part of the bread-making process is your starter.
 The starter is what starts the fermentation in your main dough.
@@ -140,7 +141,7 @@ make dough. You might use a maximum of \qty{20}{\percent} starter to
 make dough. That's why I~advocate using a 1:5:5 ratio or a
 1:10:10 ratio depending on how ripe your starter is. As I~almost
 always use a stiffer sourdough starter due to its enhanced
-yeast fermentation advantages (see Section~\ref{section:stiff-starter})
+yeast fermentation advantages (see Section~\ref{sec:stiff-starter})
 my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter,
 5 parts flour, 2.5 parts water). If it is very warm where you live
 you could opt for the aforementioned 1:10:5 or 1:20:10. This
@@ -231,7 +232,7 @@ recipe would look like this:
 
 This is the beauty of baker's math. Simply recalculate the percentages, and you
 are good to go. If you are unsure about how this works, please check out the
-full Section~\ref{section:bakers-math} which looks at the topic in detail.
+full Section~\ref{sec:bakers-math} which looks at the topic in detail.
 
 \section{Hydration}
 
@@ -375,6 +376,7 @@ to feed your starter.
 
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{window-pane-effect}
   \caption[The window pane test]{The window pane test allows you to see if you
       developed your gluten well enough.}
@@ -452,7 +454,7 @@ allows me to skip the so-called autolysis step completely (more in the next sect
 This greatly simplifies the whole process.
 
 \section{Autolysis}%
-\label{section:autolysis}
+\label{sec:autolysis}
 
 Autolysis describes the process of just mixing flour and water and letting
 this sit for a period of around 30~minutes up to several hours. After this
@@ -504,7 +506,7 @@ For that reason, I~am strongly advocating utilizing the fermentolysis approach
 which greatly simplifies the mixing and kneading process.
 
 \section{Fermentolysis}%
-\label{section:fermentolysis}
+\label{sec:fermentolysis}
 
 The fermentolysis creates the same advantageous dough properties the
 autolysis creates without the headache of mixing your dough twice. You do this
@@ -624,6 +626,7 @@ The elasticity is higher than the desire of the
 dough to stick to the container.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-strength-sourdough}
   \caption[Dough strength over time with kneading]{A schematic visualization
       of gluten development in sourdoughs with different kneading techniques.
@@ -640,6 +643,7 @@ much. This is a common problem beginners face. Sticky dough is frequently
 the sign of a not well enough developed gluten network.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-surface-touchpoints}
   \caption[Touching the dough surface]{A schematic visualization of how a rough
       dough surface creates more touch points compared to a smooth dough
@@ -679,6 +683,7 @@ becomes an impossible task. This is a frequent mistake I~see many
 new bakers commit.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-ball-steps}
   \caption[Creating a smooth surface]{The transformation of a sticky dough
       blob to a dough with a smooth surface. The goal is to reduce surface
@@ -716,7 +721,7 @@ Later, you don't have any room for error. Your technique has to be on point.
 An over-pre-shaped dough can potentially not recover.
 
 \section{Bulk fermentation}%
-\label{section:bulk-fermentation}
+\label{sec:bulk-fermentation}
 
 After mixing the starter into your dough, the next stage of
 the process known as bulk fermentation begins. The term
@@ -771,7 +776,7 @@ Figure~\ref{fig:wheat-yeast-sourdough-degradation}) is much larger. The doughs
 are perfect to be made in a machine.
 
 \begin{flowchart}[!htb]
-\centering
+  \centering
   \input{figures/fig-bulk-fermentation.tex}
   \caption[Process to check the bulk fermentation]{During the bulk
       fermentation, multiple doughs are fermented together in bulk.  A
@@ -821,6 +826,7 @@ dough exactly on point.
 
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{aliquot-before-after}
   \caption[Aliquot Jar]{An aliquot jar to monitor the dough's fermentation
       progress.  It took 10~hours for the dough to reach a \qty{50}{\percent}
@@ -944,6 +950,7 @@ mentioned aliquot sample, look out for a size increase that works
 for your sourdough composition.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{bulk-finished-dough}
   \caption[Dough at the end of bulk fermentation]{A dough in a good state to
       finish bulk fermentation. Notice the tiny bubbles on the dough's surface.
@@ -991,6 +998,7 @@ bread would feature an excellent, very tangy taste.
 \section{Stretch and folds}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-being-glued}
   \caption[Gluing dough]{A dough where two sticky sides are being glued
       together using a stretch and fold. This process creates excellent dough
@@ -1035,11 +1043,12 @@ large cavities in your final dough's crumb, then you might be able to fix that
 by applying more stretch and folds\footnote{In many cases these cavities can
 also happen when a dough does not ferment enough. The crumb is commonly called
 Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
-book to learn more about it.}. Please refer to Section~\ref{section:debugging-crumb-structure}
-``\nameref{section:debugging-crumb-structure}'' for more information on reading
+book to learn more about it.}. Please refer to Section~\ref{sec:debugging-crumb-structure}
+``\nameref{sec:debugging-crumb-structure}'' for more information on reading
 your crumb.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{stretch-and-fold-steps}
   \caption[Stretch and fold steps]{An overview of the steps involved to perform
       stretch and folds for wheat-based doughs.}%
@@ -1091,6 +1100,7 @@ most of the gluten has broken down and you are already
 in the decay stage shown in Figure~\ref{fig:dough-strength-sourdough}.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
   \caption[A flattened out dough]{A dough during bulk fermentation that has
       flattened out. To improve its dough strength, a stretch and fold should
@@ -1135,6 +1145,7 @@ Quick movements with a knife or dough scraper help to prevent the
 dough from sticking too much to your tools.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{divide-preshape}
   \caption{The steps of dividing and preshaping your dough.}
 \end{figure}
@@ -1173,6 +1184,7 @@ any room for error. The dough wouldn't come together again. The only way to
 save such dough is to use a loaf pan.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{preshape-direction}
   \caption[Dragging direction]{Drag the dough in the direction of the rough
       surface area. This way you minimize the movements required to complete
@@ -1197,6 +1209,7 @@ numbers could be if you on purpose want to even out the crumb
 structure of your final loaves further.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{preshaped-dough}
   \caption{Baguette doughs resting after preshaping.}%
   \label{fig:dough-after-preshaping}
@@ -1287,6 +1300,7 @@ the surface.
 \subsection[Flipping the dough]{Flip the dough over}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{step-2-flipped-over}
   \caption[Step 2 of shaping process]{A flipped-over dough. Note how the
       sticky side is facing you while the floured side is facing the
@@ -1307,6 +1321,7 @@ sticky side is facing you.
 \subsection[Create rectangular shape]{Make the dough rectangular}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-3-rectangular}
   \caption[Step 3 of shaping process]{A flipped-over dough. Note how the
       sticky side is facing you while the floured side is facing the
@@ -1329,6 +1344,7 @@ your dough with the shown dough.
 \subsection[Folding]{Fold the dough together}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-4-folding}
   \caption[Step 4 of shaping process]{The process of folding a batard. Note
       how the rectangle is first glued together and then rolled inwards to
@@ -1371,7 +1387,7 @@ and the dough won't be able to hold its shape. In this case,
 the best option is to use a loaf pan to bake your bread. The
 final bread will taste amazing but not offer the same texture
 a freestanding bread would offer. Please refer to
-Section~\ref{section:debugging-crumb-structure} for more
+Section~\ref{sec:debugging-crumb-structure} for more
 details on how to properly read your dough's crumb structure.
 
 \subsection[Sealing]{Sealing the edges}
@@ -1388,6 +1404,7 @@ from the other side as well.
 \subsection[Proofing preparation]{Prepare for proofing}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-6-prepare-proofing}
   \caption[Step 5 of shaping process]{The shaped dough is ready for proofing
       in the banneton. Note how the seam side is now facing you. The floured
@@ -1494,6 +1511,7 @@ works great if you make an overnight dough and then proof it the next
 morning.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-13-finger-poke-test}
   \caption[The finger poke test]{The finger poke test is a very reliable
       method to check if your dough has been properly proofed. If the induced
@@ -1587,6 +1605,7 @@ greatly boosts the contrast of the scoring incisions and thus
 makes the final pattern look more visually appealing.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{the-ear}
   \caption[Bread's ear]{The ear is a characteristic that can be achieved on
       wheat sourdough when fermenting and scoring your dough with the perfect
@@ -1602,6 +1621,7 @@ The dough's top side which was previously at the bottom of the
 banneton should now be facing you.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{artistic-scoring}
   \caption[Artistic scoring]{A loaf by Nancy~Anne featuring an artistic
       scoring pattern.  The high contrast was achieved by rubbing the dough's
@@ -1621,6 +1641,7 @@ and thus offers additional flavor. In my opinion, the ear turns
 a good loaf into a great loaf.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{bread-scoring-angle}
   \caption[Scoring angle]{The \ang{45}~angle at which you score the
       dough is relative to the surface of the dough.  When scoring more towards
@@ -1649,6 +1670,7 @@ ear. For this reason, drying out the surface is especially important. Scoring
 will become a lot easier.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{dry-dough-surface}
   \caption[Drying the dough surface]{By applying flour to your dough's surface
       after shaping, the outer part of the dough dries out a little bit. This