diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index 649c407..8c891a5 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -20,7 +20,7 @@ Your bread starts to build a crust of gel like consistency. The crust is still
 extensible and can be stretched.
 
 \begin{table}[htp!]
-  \includegraphics[width=\textwidth]{tables/table-baking-process-stages.pdf}
+  \includegraphics{tables/table-baking-process-stages.pdf}
   \caption{The different stages that your dough undergoes during the baking process.}
 \end{table}
 
@@ -261,7 +261,7 @@ crust color. In my case this is another 15-25 minutes typically.
 \section{Conclusions}
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-oven-baking-overview.pdf}
+  \includegraphics{tables/table-oven-baking-overview.pdf}
   \caption{An overview of different oventypes and their different baking methods}
 \end{figure}
 
diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex
index e4c0f24..6171659 100644
--- a/book/bread-types/bread-types.tex
+++ b/book/bread-types/bread-types.tex
@@ -8,7 +8,7 @@ If you are a busy person and/or don't have an oven this might
 be exactly the type of bread you should consider.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-overview-bread-types.pdf}
+  \includegraphics{tables/table-overview-bread-types.pdf}
   \caption{An overview of different bread types and their respective complexity}
   \label{tab:bread-types-comparison}
 \end{figure}
@@ -172,7 +172,7 @@ between two options. 1) A flat bread similar to a roti or naan bread
 or 2) sourdough pancakes.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-flat-bread-pancake-recipe.pdf}
+  \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
   \caption{\label{tab:flat-bread-ingredients}Flat breads or pancakes 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.} 
diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex
index e1aa0e7..83019dd 100644
--- a/book/flour-types/flour-types.tex
+++ b/book/flour-types/flour-types.tex
@@ -13,7 +13,7 @@ Depending on which layers are still present, names are used to describe the
 type of flour.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-flour-types.pdf}
+  \includegraphics{tables/table-flour-types.pdf}
   \label{tab:flour-types-comparison}
   \caption{A comparison of the different wheat flour types}
 \end{figure}
@@ -48,7 +48,7 @@ want the final bread to be too sour. You do not have to worry about the gluten
 degradation, removing a huge headache from the equation.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-grains-bread-making-process.pdf}
+  \includegraphics{tables/table-grains-bread-making-process.pdf}
   \caption{An overview of different grain types and the steps involved in the respective bread making process}
 \end{figure}
 
@@ -99,7 +99,7 @@ The long fermentation period also means that your microbes will enrich
 your dough with more flavor.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-overview-w-values.pdf}
+  \includegraphics{tables/table-overview-w-values.pdf}
   \caption{An overview of different levels of W values and the respective hydrations and fermentation times}
   \label{tab:w-value}
 \end{figure}
diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index 48e170a..6f8aa51 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -3,7 +3,7 @@ at different sourdough starter types and their respective
 traits.
 
 \begin{table}[htp!]
-  \includegraphics[width=\textwidth]{tables/table-starter-types.pdf}
+  \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.}
diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex
index ff5c18f..464949a 100644
--- a/book/sourdough-starter/sourdough-starter.tex
+++ b/book/sourdough-starter/sourdough-starter.tex
@@ -35,7 +35,7 @@ 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{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-bakers-math-example.pdf}
+  \includegraphics{tables/table-bakers-math-example.pdf}
   \caption{An example table demonstrating how to properly calclate using baker's math}
 \end{figure}
 
@@ -49,7 +49,7 @@ more flour available the next day. As mentioned the next day
 we have 1.4 kilograms at hand (1400 grams).
 
 \begin{figure}[H]
-  \includegraphics[width=\textwidth]{tables/table-recipe-bakers-math.pdf}
+  \includegraphics{tables/table-recipe-bakers-math.pdf}
   \caption{An example recipe that uses 1400 grams as base and is then
   calculated using baker's math}
 \end{figure}
diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex
index 6ac3225..f1805b3 100644
--- a/book/storing-bread/storing-bread.tex
+++ b/book/storing-bread/storing-bread.tex
@@ -4,7 +4,7 @@ your bread can best be enjoyed at a later
 time.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-storing-bread-overview.pdf}
+  \includegraphics{tables/table-storing-bread-overview.pdf}
   \caption{A table visualizing the advantages and disadvantages
   of different bread storing options.}
   \label{table:bread-storage}
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 71fe1dd..209b746 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -502,7 +502,7 @@ value to 5-10 percent. The other option could be to place the dough in a colder
 environment and thus reduce the speed at which your microorganisms replicate.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-starter-usage-activity.pdf}
+  \includegraphics{tables/table-starter-usage-activity.pdf}
   \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
 \end{figure}
 
@@ -726,7 +726,7 @@ flavor of the resulting bread is better compared to a pale
 underfermented dough.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-fermentation-effects.pdf}
+  \includegraphics{tables/table-fermentation-effects.pdf}
   \caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
 \end{figure}
 
@@ -773,7 +773,7 @@ up to 100 percent with subsequent bakes. Then identify a value
 that you are happy with.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-dough-size-increase.pdf}
+  \includegraphics{tables/table-dough-size-increase.pdf}
   \caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
 \end{figure}
 
@@ -850,7 +850,7 @@ bread didn't turn out the way you like, either shorten
 the fermentation or extend it a little bit.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{tables/table-ph-values-dough.pdf}
+  \includegraphics{tables/table-ph-values-dough.pdf}
   \caption{Example pH values for the different breakpoints of my own sourdough process}
   \label{table:sample-ph-values}
 \end{figure}