diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index a15d436..26f4c13 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -5,8 +5,8 @@ dough has gone through the bulk fermentation and proofing stage.
 \begin{figure}[!htb]
 \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.}%
+  \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{figure}
@@ -25,7 +25,8 @@ extensible and can be stretched.
 \begin{table}[htp!]
     \begin{center}
         \input{tables/table-baking-process-stages.tex}
-        \caption{The different stages that your dough undergoes during the baking process.}
+        \caption[Stages of dough during backing]{The different stages that
+            your dough undergoes during the baking process.}
     \end{center}
 \end{table}
 
@@ -63,11 +64,12 @@ influence which sourness level you would like to achieve.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
-  \caption{This chart shows how surface temperatures change using
-  different steaming methods. In this case I~used a Dutch oven and an apple as
-  dough replacement. All the apples were coming from the fridge. The temperature
-  was measured using a barbecue thermometer.
-  The more steam, the faster the surface temperature increases.}
+  \caption[Surface temperature for different steaming methods]{This
+      chart shows how surface temperatures change using different steaming
+      methods. In this case I~used a Dutch oven and an apple as dough
+      replacement. All the apples were coming from the fridge. The temperature
+      was measured using a barbecue thermometer.  The more steam, the faster
+      the surface temperature increases.}
 \end{figure}
 
 It would be a very interesting experiment to bake a bread at different exact
@@ -118,8 +120,8 @@ the whole dough upwards.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-steam.jpg}
-  \caption{How steam builds in your oven using the later described
-  inverted tray method.}
+  \caption[Steam building with inverted tray]{How steam builds in your oven
+      using the later described inverted tray method.}
 \end{figure}
 
 Normally, under high heat a crust would form. Just like
@@ -146,8 +148,8 @@ that it holds the dough's structure. It has a very interesting consistency.}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
-  \caption{The second stage of the bake is done without steam to build
-  a thicker, darker crust.}
+  \caption[Baking step~2, without steam]{The second stage of the bake is done
+      without steam to build a thicker, darker crust.}
 \end{figure}
 
 When not steaming enough, you will notice that the scoring
@@ -170,31 +172,33 @@ way.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-too-hot}
-  \caption{A submission by Karomizu showing a bread that has been baked
-  at too high a temperature or with too little steam. Note the large
-  pockets of air towards the crust. They are a typical indicator.}
+  \caption[Bread baked too hot]{A submission by Karomizu showing a bread that
+      has been baked at too high a temperature or with too little steam. Note
+      the large pockets of air towards the crust. They are a typical
+      indicator.}
 \end{figure}
 
 \section{Dutch ovens}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dutch-oven-example}
-  \caption{An example of a dutch oven. Some are also made out
-  of enameled cast iron, others are made out of clay and some feature a glass lid.
-  They all work similarly by entrapping some of the steam created
-  during the baking process. The steamy environment allows the bread
-  to rise further and thus have more oven spring and feature a fluffier
-  crumb.}%
+  \caption[Picture of dutch oven]{An example of a dutch oven. Some are also
+      made out of enameled cast iron, others are made out of clay and some
+      feature a glass lid.  They all work similarly by entrapping some of the
+      steam created during the baking process. The steamy environment allows
+      the bread to rise further and thus have more oven spring and feature a
+      fluffier crumb.}%
 \end{figure}
 
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-dutch-oven-process.tex}
-  \caption{A visualization of the baking process using a dutch oven (DO). The dough
-  is steamed for the first half of the bake and then baked without cover for
-  the second half of the bake. The desired darkness and thickness of the crust depends
-  on your personal preference. Some bakers prefer
-  a lighter crust and others a darker.}%
+  \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
+      of the bake and then baked without cover for the second half of the
+      bake. The desired darkness and thickness of the crust depends on your
+      personal preference. Some bakers prefer a lighter crust and others a
+      darker.}%
   \label{fig:dutch-oven-process}
 \end{center}
 \end{figure}
@@ -259,8 +263,8 @@ around your dough.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-inverted-tray-method.tex}
-  \caption{A schematic visualization the inverted tray baking method that
-  works great for home ovens.}%
+  \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{figure}
@@ -317,8 +321,8 @@ crust color. In my case this is another 15--25~minutes typically.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-oven-baking-overview.tex}
-        \caption{An overview of different oven types and their different
-        baking methods.}
+        \caption[Different oven types]{An overview of different oven types and their
+            different baking methods.}
     \end{center}
 \end{table}
 
diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index e23d297..4137f36 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -6,7 +6,8 @@ learn more about the yeast and bacterial microorganisms involved.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{infographic-enzymes}
-  \caption{How amylases and proteases interact with flour.}%
+  \caption[Interaction of amylases and flour]{How amylases and proteases
+      interact with flour.}%
   \label{infographic-enzymes}
 \end{figure}
 
@@ -217,7 +218,8 @@ one interesting exception, skip ahead to the end of this section.}
 \begin{figure}[!htb]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
-  \caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}%
+  \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
+      microscope.}%
   \label{saccharomyces-cerevisiae-microscope}
 \end{center}
 \end{figure}
@@ -334,7 +336,8 @@ breads~\cite{shelflife+acidity}.
 
 \begin{figure}
   \includegraphics[width=1.0\textwidth]{bacteria-microscope}
-  \caption{Fructilactobacillus Sanfranciscensis under the microscope.}%
+  \caption[Bacteria under the microscope]{Fructilactobacillus Sanfranciscensis
+      under the microscope.}%
   \label{lactobacillus-franciscensis-microscope}
 \end{figure}
 
diff --git a/book/book.tex b/book/book.tex
index 461936d..420efe8 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -1,4 +1,5 @@
-\documentclass[a4paper, twoside, 12pt, parskip=half]{scrbook}
+\documentclass[a4paper, twoside, 12pt, parskip=half, bibliography=totoc,%
+               listof=totoc]{scrbook}
 
 % General packages
 \usepackage{sourdough}
@@ -64,7 +65,9 @@
 \chapter{Troubleshooting}
 \input{troubleshooting/misc}
 
+\backmatter
 \printbibliography
-
+\listoftables
+\listoffigures
 
 \end{document}
diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex
index 4bfe4d5..4042d21 100644
--- a/book/bread-types/bread-types.tex
+++ b/book/bread-types/bread-types.tex
@@ -10,8 +10,8 @@ be exactly the type of bread you should consider.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-overview-bread-types.tex}
-        \caption{An overview of different bread types and their respective
-        complexity.}%
+        \caption[Different bread types]{An overview of different bread types
+            and their respective complexity.}%
         \label{tab:bread-types-comparison}
     \end{center}
 \end{table}
@@ -23,10 +23,10 @@ To make a flatbread no oven is required; all you need is a stove.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-stove}
-  \caption{An einkorn flatbread made directly over fire. This
-  is part of a video where I~was trying to reproduce sourdough
-  recipes of our ancestors. I~called the recipe ``cave bread''. Some viewers
-  pointed out that probably not all our ancestors lived in caves.}
+  \caption[Einkorn done on open fire]{An einkorn flatbread made directly over
+      fire. This is part of a video where I~was trying to reproduce sourdough
+      recipes of our ancestors. I~called the recipe ``cave bread''. Some
+      viewers pointed out that probably not all our ancestors lived in caves.}
 \end{figure}
 
 This type of bread is super simple to make as you can skip
@@ -57,8 +57,9 @@ an oven.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
-  \caption{A freestanding bread and a wheat loaf pan bread. Both of them
-  received a small incision before baking which helps to control how they open up.}%
+  \caption[Freestanding bread and pan bread]{A freestanding bread and a wheat
+      loaf pan bread. Both of them received a small incision before baking
+      which helps to control how they open up.}%
   \label{fig:free-standing-loaf-pan}
 \end{figure}
 
@@ -128,9 +129,9 @@ and tools are required.
 \begin{figure}[!htb]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
-  \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.}
+  \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}
 
@@ -168,8 +169,9 @@ any flour, including gluten-free options.
 \begin{figure}[!htb]
 \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.}%
+  \caption[Flat bread process]{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}
@@ -186,11 +188,12 @@ between two options:
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-flat-bread-pancake-recipe.tex}
-        \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe
-            for 1 person. Multiply the ingredients to increase portion size.
-            Refer to the Section~\ref{section:bakers-math}
+        \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.}
+            use the percentages properly.}%
+            \label{tab:flat-bread-ingredients}
     \end{center}
 \end{table}
 
@@ -204,10 +207,10 @@ using warm water.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
-  \caption{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.}
+  \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}
 
@@ -233,8 +236,9 @@ it is ready.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
-  \caption{An Ethiopian woman baking an \emph{injera} made using teff flour.
-  The image has been provided by Charliefleurene via Wikipedia.}
+  \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}
 
@@ -267,9 +271,9 @@ state of my doughs.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
-  \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.}
+  \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 Lukasz Nowak via Wikipedia.}
 \end{center}
 \end{figure}
 
@@ -305,10 +309,10 @@ like.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
-  \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.}
+  \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}
 
diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex
index 7a4e9e4..923866f 100644
--- a/book/flour-types/flour-types.tex
+++ b/book/flour-types/flour-types.tex
@@ -15,8 +15,8 @@ type of flour.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-flour-types.tex}
-        \caption{A comparison of how different types of wheat flour are
-        labelled in different countries.}%
+        \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}
@@ -32,8 +32,8 @@ value, the heartier the taste is going to be.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{wheat-kernel-overview}
-  \caption{An overview of a wheat kernel together with its
-  content~\cite{wheat+kernel}.}%
+  \caption[Content of a wheat kernel]{An overview of a wheat kernel together
+      with its content~\cite{wheat+kernel}.}%
   \label{fig:wheat-kernel-overview}
 \end{figure}
 
@@ -54,8 +54,8 @@ degradation, removing a huge headache from the equation.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-grains-bread-making-process.tex}
-        \caption{An overview of different grain types and the steps involved
-        in the respective bread making process.}
+        \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}
 
@@ -108,8 +108,9 @@ your dough with more flavor.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-overview-w-values.tex}
-        \caption{An overview of different levels of W values and the
-        respective hydrations and fermentation times.}%
+        \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}
diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex
index 751c6c5..a8ce3f3 100644
--- a/book/history/sourdough-history.tex
+++ b/book/history/sourdough-history.tex
@@ -6,7 +6,8 @@ bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bre
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{einkorn-crumb}
-  \caption{An ancient Einkorn flatbread. Note the dense crumb structure.}%
+  \caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the
+      dense crumb structure.}%
   \label{einkorn-crumb}
 \end{figure}
 
diff --git a/book/non-wheat-sourdough/non-wheat-sourdough.tex b/book/non-wheat-sourdough/non-wheat-sourdough.tex
index 7c8073c..f159ecb 100644
--- a/book/non-wheat-sourdough/non-wheat-sourdough.tex
+++ b/book/non-wheat-sourdough/non-wheat-sourdough.tex
@@ -1,8 +1,8 @@
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{final-bread}
-  \caption{A sourdough rye bread made using a loaf pan. The
-  rye bread is not scored. The crust typically cracks
-  open during baking.}%
+  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
+      The rye bread is not scored. The crust typically cracks open during
+      baking.}%
   \label{fig:non-wheat-final-bread}
 \end{figure}
 
@@ -29,9 +29,10 @@ crumb compared to wheat.
 \begin{figure}[!htb]
 \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.}%
+  \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{fig:non-wheat-sourdough}
 \end{center}
 \end{figure}
@@ -59,9 +60,9 @@ to around \qty{60}{\percent}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{ingredients}
-  \caption{For non-wheat dough the ingredients are mixed together. There is no need
-  to develop any dough strength. This simplifies the whole bread-making
-  process.}%
+  \caption[Non-wheat dough]{For non-wheat dough the ingredients are mixed
+      together. There is no need to develop any dough strength. This
+      simplifies the whole bread-making process.}%
   \label{fig:non-wheat-ingredients}
 \end{figure}
 
@@ -74,9 +75,10 @@ add the other ingredients.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sticky-hands}
-  \caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent
-  the rye flour from building gluten bonds. As a result the dough never features an
-  open crumb and is always very sticky when hand mixing.}%
+  \caption[Sticky rye dough]{Rye flour has a sugar molecule known as pentosan.
+      These pentosans prevent the rye flour from building gluten bonds. As a
+      result the dough never features an open crumb and is always very sticky
+      when hand mixing.}%
   \label{fig:non-wheat-sticky-hands}
 \end{figure}
 
@@ -111,7 +113,7 @@ needed into your greased loaf pan.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{crumb}
-  \caption{The crumb structure of rye bread. By making a wetter
+  \caption[Rye bread]{The crumb structure of rye bread. By making a wetter
   dough, more water evaporates during the baking and thus the
   crumb tends to be a bit more open. Generally, rye
   bread is never as fluffy as wheat sourdough bread. The crust
diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index 01b6499..773b5fa 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -5,9 +5,10 @@ traits.
 \begin{table}[htp!]
     \begin{center}
         \input{tables/table-starter-types.tex}
-        \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.}%
+        \caption[Different types of sourdough]{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.}%
         \label{tab:starter-types-comparison}
     \end{center}
 \end{table}
@@ -28,10 +29,11 @@ starter has half the water as flour.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-types}
-  \caption{Three~different starter types next to each other. Note how the
-      liquid starter is submerged in water. It has a hydration of~\qty{500}{\percent}
-      or more.  The regular starter has a hydration of around
-  \qty{100}{\percent}, the stiff starter around \qtyrange{50}{60}{\percent}.}%
+  \caption[Liquid, regular and stiff starter]{Three~different starter types
+      next to each other. Note how the liquid starter is submerged in water.
+      It has a hydration of~\qty{500}{\percent} or more.  The regular starter
+      has a hydration of around \qty{100}{\percent}, the stiff starter around
+      \qtyrange{50}{60}{\percent}.}%
   \label{fig:starter-types}
 \end{figure}
 
@@ -74,8 +76,8 @@ a longer fermentation before most gluten is broken down.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
-  \caption{A regular sourdough starter at \qty{100}{\percent} hydration fed with rye
-  flour.}%
+  \caption[Regular starter]{A regular sourdough starter at \qty{100}{\percent}
+      hydration fed with rye flour.}%
   \label{fig:regular-sourdough-starter}
 \end{figure}
 
@@ -109,10 +111,10 @@ starter's flavor by changing the type to a liquid starter.
 \begin{figure}[!htb]
 \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.}%
+  \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}
@@ -121,12 +123,14 @@ starter's flavor by changing the type to a liquid starter.
 \begin{figure}[!htb]
 \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
-  to keep a backup of your original starter as the liquid environment will select
-  anaerobic microorganisms. This boosts bacteria that create lactic acid rather
-  than acetic acid. The resulting acidity will be perceived as milder.}%
+  \caption[Converting to a liquid starter]{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 to
+      keep a backup of your original starter as the liquid environment will
+      select 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}
@@ -184,9 +188,9 @@ times to make lacto-fermented hot sauces.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
-  \caption{A stiff sourdough starter that I~used to make a Stollen dough for Christmas. Note
-  the bubbles on the edge of the container. The dough does not fall out of the
-jar.}%
+  \caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
+      make a Stollen dough for Christmas. Note the bubbles on the edge of the
+      container. The dough does not fall out of the jar.}%
   \label{fig:stiff-sourdough-starter}
 \end{figure}
 
@@ -207,21 +211,23 @@ for a visual example of the starter's required hydration level.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
-  \caption{An image showing you a stiff starter that is too dry and one that is perfectly hydrated.
-  The starter shouldn't contain chunks of flour and slightly stick to your counter top. The
-  starter in the picture is made with whole wheat flour.}%
+  \caption[Too dry and perfectly hydrated stiff starter]{An image showing you a
+      stiff starter that is too dry and one that is perfectly hydrated.  The
+      starter shouldn't contain chunks of flour and slightly stick to your
+      counter top. The starter in the picture is made with whole wheat flour.}%
   \label{fig:stiff-starter-dry-check}
 \end{figure}
 
 \begin{figure}[!htb]
 \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
-  stiff starter boosts the yeast activity of your sourdough starter.
-  The guide uses a \qty{50}{\percent} hydration level for the starter. If the dough is too stiff
-  consider increasing this to \qty{60}{\percent}.}%
+  \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
+      longer you maintain your starter at the suggested hydration level, the
+      more adapted your microorganisms become. The stiff starter boosts the
+      yeast activity of your sourdough starter.  The guide uses a
+      \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{figure}
@@ -245,8 +251,8 @@ production.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stollen}
-  \caption{A German Christmas stollen made with a stiff starter instead of
-  yeast.}%
+  \caption[Christmas \emph{Stollen}]{A German Christmas \emph{Stollen} made
+      with a stiff starter instead of yeast.}%
   \label{fig:stollen}
 \end{figure}
 
diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex
index 414d3b3..7ed7d8d 100644
--- a/book/sourdough-starter/sourdough-starter.tex
+++ b/book/sourdough-starter/sourdough-starter.tex
@@ -36,7 +36,8 @@ math and then adjust it for the \qty{1.4}{\kg} flour quantity.
 \begin{table}[!htb]
 \begin{center}
   \input{tables/table-bakers-math-example.tex}
-  \caption{An example table demonstrating how to properly calculate using baker's math}
+  \caption[Baker's math example]{An example table demonstrating how to
+      properly calculate using baker's math}
 \end{center}
 \end{table}
 
@@ -52,8 +53,9 @@ we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-recipe-bakers-math.tex}
-        \caption{An example recipe that uses \qty{1400}{\gram} as its baseline and
-        is then calculated using baker's math.}
+        \caption[Another baker's math example]{An example recipe that uses
+            \qty{1400}{\gram} as its baseline and is then calculated using
+            baker's math.}
     \end{center}
 \end{table}
 
@@ -82,7 +84,8 @@ are completely lost when trying to scale it up.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
-  \caption{A very active sourdough starter shown by the bubbles in the dough.}%
+  \caption[Very active sourdough]{A very active sourdough starter shown by the
+      bubbles in the dough.}%
   \label{fig:sourdough-starter}
 \end{figure}
 
@@ -129,7 +132,8 @@ you still want some gas exchange to be possible.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-starter-process.tex}
-  \caption{The process of making a sourdough starter from scratch.}%
+  \caption[Process for starter from scratch]{The process of making a sourdough
+      starter from scratch.}%
   \label{fig:sourdough-starter-process}
 \end{center}
 \end{figure}
@@ -177,14 +181,15 @@ my kitchen.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
-  \caption{A simple visualization of the microbial warfare that happens during
-      the making of a sourdough starter. The wild spores on the plant and
-      flour become activated the moment flour and water is mixed.  Only the
-      most adapted flour-fermenting microbes will survive. Because of unwanted
-      microbial fermentation it is advised to discard the feeding-leftovers of
-      the first days. The surviving yeast and bacteria continuously try to
-      outcompete each other for resources. New microbes have a hard time
-      entering the starter and are eliminated.}%
+  \caption[Microbial warfare during sourdough early days]{A simple
+      visualization of the microbial warfare that happens during the making of
+      a sourdough starter. The wild spores on the plant and flour become
+      activated the moment flour and water is mixed.  Only the most adapted
+      flour-fermenting microbes will survive. Because of unwanted microbial
+      fermentation it is advised to discard the feeding-leftovers of the first
+      days. The surviving yeast and bacteria continuously try to outcompete
+      each other for resources. New microbes have a hard time entering the
+      starter and are eliminated.}%
   \label{fig:sourdough-starter-microbial-war}
 \end{figure}
 
@@ -252,9 +257,10 @@ starters.
 \begin{figure}[!htb]
 \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.}%
+  \caption[Sourdough readiness flow chart]{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}
@@ -321,11 +327,13 @@ yeast part of your sourdough and balance the fermentation.
 \begin{figure}[!htb]
 \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 \qty{100}{\percent}
-  hydration level. Adjust the water content accordingly when you use a stiff
-starter.}%
+  \caption[Sourdough starter maintenance flowchart]{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
+      \qty{100}{\percent} hydration level. Adjust the water content
+      accordingly when you use a stiff starter.}%
   \label{fig:sourdough-maintenance-process}
 \end{center}
 \end{figure}
diff --git a/book/sourdough.sty b/book/sourdough.sty
index 37c2aad..04ae9ea 100644
--- a/book/sourdough.sty
+++ b/book/sourdough.sty
@@ -12,6 +12,8 @@
 \usepackage{fontspec}
 \usepackage{calc}
 
+\DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
+
 \renewcommand\theadfont{\bfseries}
 
 \definecolor{codeblue}{RGB}{69, 161, 248}
diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex
index d98be77..a4584aa 100644
--- a/book/storing-bread/storing-bread.tex
+++ b/book/storing-bread/storing-bread.tex
@@ -6,8 +6,8 @@ time.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-storing-bread-overview.tex}
-        \caption{A table visualizing the advantages and disadvantages
-        of different bread storing options.}%
+        \caption[Options to store bread]{A table visualizing the advantages
+            and disadvantages of different bread storing options.}%
         \label{table:bread-storage}
     \end{center}
 \end{table}
diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex
index 1699cda..fea9f49 100644
--- a/book/troubleshooting/crumb-structures.tex
+++ b/book/troubleshooting/crumb-structures.tex
@@ -8,9 +8,10 @@ that you can use to debug your baking process.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{crumb-structures-book}
-  \caption{A schematic visualization of different crumb structures and their respective causes. The
-  final bread's crumb is a key aspect to identify potential issues related to fermentation
-  or baking technique.}%
+  \caption[Debugging your crumb structure]{A schematic visualization of
+      different crumb structures and their respective causes. The final bread's
+      crumb is a key aspect to identify potential issues related to
+      fermentation or baking technique.}%
   \label{fig:crumb-structures-book}
 \end{figure}
 
@@ -18,8 +19,8 @@ that you can use to debug your baking process.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{open-crumb}
-  \caption{The bread has a somewhat open crumb with areas
-  featuring a honeycomb structure.}%
+  \caption[Perfectly fermented bread]{The bread has a somewhat open crumb
+      with areas featuring a honeycomb structure.}%
   \label{fig:open-crumb}
 \end{figure}
 
@@ -49,8 +50,8 @@ to achieve as open a crumb as possible.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{honeycomb}
-  \caption{A whole wheat sourdough with an almost exclusive honeycomb crumb
-  structure.}%
+  \caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost
+      exclusive honeycomb crumb structure.}%
   \label{fig:honeycomb}
 \end{figure}
 
@@ -142,9 +143,9 @@ flavor profile, then a stronger flour with more gluten will help.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
-  \caption{A dense dough featuring a gummy, not fully gelatinized area.
-  The picture has been provided by the user wahlfeld from our community
-Discord server.}%
+  \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
+      gelatinized area.  The picture has been provided by the user wahlfeld
+      from our community Discord server.}%
   \label{fig:fermented-too-short-underbaked}
 \end{figure}
 
@@ -177,9 +178,9 @@ of time.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fools-crumb}
-  \caption{A typical example of a fool's crumb featuring an ear and several overly
-  large alveoli. The picture has been provided by Rochelle from our
-  community Discord server.}%
+  \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
+      featuring an ear and several overly large alveoli. The picture has been
+      provided by Rochelle from our community Discord server.}%
   \label{fools-crumb}
 \end{figure}
 
@@ -268,8 +269,8 @@ turn the fan off, consider using a Dutch oven.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{no-steam}
-  \caption{One of my earlier breads that I~baked at a friend's place where
-  I~couldn't steam the dough properly.}%
+  \caption[Bread baked with too little steam]{One of my earlier breads that
+      I~baked at a friend's place where I~couldn't steam the dough properly.}%
   \label{no-steam}
 \end{figure}
 
@@ -292,9 +293,9 @@ of the oven.
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
-  \caption{An apple with 2 probes to measure ambient
-  and surface temperatures of several steaming techniques
-  in a Dutch oven.}%
+  \caption[Measuring ambiant and surface temperature]{An apple with 2 probes
+      to measure ambient and surface temperatures of several steaming
+      techniques in a Dutch oven.}%
   \label{apple-experiment-temperatures}
 \end{figure}
 
@@ -313,15 +314,17 @@ I~would achieve less oven spring.
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
-  \caption{A chart showing how the temperature of the surface
-  of the apple changes with different steaming techniques.}%
+  \caption[Surface temperature versus steaming technique]{A chart showing how
+      the temperature of the apple's surface changes with different
+      steaming techniques.}%
   \label{apple-experiment-surface-temperatures}
 \end{figure}
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
-  \caption{This figure shows how the ambient temperatures inside of the
-  Dutch oven change depending on the steaming technique that is used.}%
+  \caption[Dutch Oven temperature versus steaming technique]{This figure shows
+      how the ambient temperatures inside of the Dutch oven change depending
+      on the steaming technique that is used.}%
   \label{apple-experiment-ambient-temperatures}
 \end{figure}
 
diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 4abb6cd..36ceff5 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -183,7 +183,8 @@ the top.
 \begin{figure}[!htb]
 \begin{center}
   \includegraphics[width=0.5\textwidth]{hooch}
-  \caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
+  \caption[Hooch] {Hooch building on top of a sourdough
+      starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}
 \end{center}
 \end{figure}
@@ -244,10 +245,11 @@ metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
-  \caption{The interaction of lactic acid bacteria and mold fungi.
-  In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
-et al.\ show how bacteria are producing metabolites that inhibit fungus
-growth.}%
+  \caption[The interaction of lactic acid bacteria and mold fungi]{The
+      interaction of lactic acid bacteria and mold fungi.
+      In~\cite{mold+lactic+acid+bacteria},
+      \citeauthor{mold+lactic+acid+bacteria} et al.\ show how bacteria are
+      producing metabolites that inhibit fungus growth.}%
   \label{fig:fungi-lactic-acid-interactions}
 \end{figure}
 
@@ -314,7 +316,8 @@ as quite strong.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-ethanol-oxidation.tex}
-  \caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
+  \caption[acetic acid creation]{Oxygen is required to create acetic
+      acid~\cite{acetic+acid+production}.}%
   \label{fig:ethanol-oxidation}
 \end{center}
 \end{figure}
@@ -403,7 +406,7 @@ wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{tearing-dough}
-  \caption{My dough tearing after 24~hours of no activity.}%
+  \caption[Dough tearing]{My dough tearing after 24~hours of no activity.}%
   \label{fig:tearing-dough}
 \end{figure}
 
@@ -514,7 +517,7 @@ time the acetic acid-producing bacteria will perish from your starter.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{parbaked-bread.jpg}
-  \caption{A half-baked bread, known as \emph{parbaked}.}%
+  \caption[Half-baked bread]{A half-baked bread, known as \emph{parbaked}.}%
   \label{fig:parbaked-bread}
 \end{figure}
 
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 8ae0241..1c21e8d 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -3,9 +3,9 @@ freestanding wheat sourdough bread.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
-  \caption{A freestanding sourdough bread next to bread made in a loaf pan.
-  Freestanding sourdough is considered the supreme discipline of sourdough
-  bread by many bakers.}
+  \caption[Freestanding and loaf pan bread]{A freestanding sourdough bread
+      next to bread made in a loaf pan.  Freestanding sourdough is considered
+      the supreme discipline of sourdough bread by many bakers.}
 \end{figure}
 
 Freestanding sourdough bread is my favorite
@@ -99,12 +99,14 @@ main dough.
 \begin{figure}[!htb]
 \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
-  \qtyrange{50}{60}{\percent}. So you would have half the shown water quantities, i.e., if the
-  chart shows \qty{100}{\gram} of water, use \qtyrange{50}{60}{\gram} of water
-  for your stiff starter.}%
+  \caption[Process to prepare your starter before baking]{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 \qtyrange{50}{60}{\percent}. So you would have half the
+      shown water quantities, i.e., if the chart shows \qty{100}{\gram} of
+      water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
 \end{center}
 \end{figure}
@@ -372,8 +374,8 @@ to feed your starter.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{window-pane-effect}
-  \caption{The window pane test allows you to see if you developed your gluten
-  well enough.}
+  \caption[The window pane test]{The window pane test allows you to see if you
+      developed your gluten well enough.}
 \end{figure}
 
 
@@ -515,8 +517,9 @@ environment and thus reduce the speed at which your microorganisms replicate.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-starter-usage-activity.tex}
-        \caption{A table visualizing how much sourdough starter to use
-        depending on temperature and the starter's activity level.}
+        \caption[Quantity of sourdough]{A table visualizing how much sourdough
+            starter to use depending on temperature and the starter's activity
+            level.}
     \end{center}
 \end{table}
 
@@ -576,11 +579,11 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
-  \caption{A schematic visualization of
-  automatic gluten development. The doughs are not kneaded, just initially
-  mixed. Note how dough strength
-  deteriorates over time as enzymes break down the flour. The effect
-  is accelerated for sourdough due to the bacteria's gluten proteolysis.}%
+  \caption[Dough strength over time without kneading]{A schematic
+      visualization of automatic gluten development. The doughs are not
+      kneaded, just initially mixed.  Note how dough strength deteriorates
+      over time as enzymes break down the flour. The effect is accelerated for
+      sourdough due to the bacteria's gluten proteolysis.}%
   \label{fig:wheat-yeast-sourdough-degradation}
 \end{figure}
 % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -622,10 +625,10 @@ dough to stick to the container.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-strength-sourdough}
-  \caption{A schematic visualization of
-  gluten development in sourdoughs with different kneading techniques.
-  A combination of techniques can be utilized to achieve maximum
-  dough strength.}%
+  \caption[Dough strength over time with kneading]{A schematic visualization
+      of gluten development in sourdoughs with different kneading techniques.
+      A combination of techniques can be utilized to achieve maximum dough
+      strength.}%
   \label{fig:dough-strength-sourdough}
 \end{figure}
 % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -638,10 +641,10 @@ the sign of a not well enough developed gluten network.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-surface-touchpoints}
-  \caption{A schematic visualization of how a rough dough surface
-  creates more touch points compared to a smooth dough surface.
-  By touching the rough surface the dough will swell and get into
-  contact with more areas of your hand.}%
+  \caption[Touching the dough surface]{A schematic visualization of how a rough
+      dough surface creates more touch points compared to a smooth dough
+      surface.  By touching the rough surface the dough will swell and get into
+      contact with more areas of your hand.}%
   \label{fig:dough-touch-points}
 \end{figure}
 
@@ -673,9 +676,10 @@ new bakers commit.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-ball-steps}
-  \caption{The transformation of a sticky dough blob to a dough
-  with a smooth surface. The goal is to reduce surface touchpoints
-  with your hands to make the dough less sticky when working it.}%
+  \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
+      touchpoints with your hands to make the dough less sticky when working
+      it.}%
   \label{fig:dough-ball-steps}
 \end{figure}
 
@@ -740,8 +744,9 @@ underfermented dough.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-fermentation-effects.tex}
-        \caption{The different stages of sourdough fermentation and the
-        effects on crumb, alveoli, texture, and overall taste.}
+        \caption[Stages of sourdough fermentation]{The different stages of
+            sourdough fermentation and the effects on crumb, alveoli, texture,
+            and overall taste.}
     \end{center}
 \end{table}
 
@@ -765,10 +770,11 @@ machine.
 \begin{figure}[!htb]
 \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.}%
+  \caption[Process to check the bulk fermentation]{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}
@@ -801,8 +807,9 @@ that you are happy with.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-dough-size-increase.tex}
-        \caption{Reference values for how much size increase to aim for with
-        an aliquot jar depending on the dough's protein content.}
+        \caption[Increase of size versus protein content]{Reference values for
+            how much size increase to aim for with an aliquot jar depending on
+            the dough's protein content.}
     \end{center}
 \end{table}
 
@@ -815,8 +822,9 @@ dough exactly on point.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{aliquot-before-after}
-  \caption{An aliquot jar to monitor the dough's fermentation progress.
-  It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
+  \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}
+      size increase.}
 \end{figure}
 
 While the aliquot sample has enabled me to consistently bake
@@ -881,8 +889,8 @@ the fermentation or extend it a little bit.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-ph-values-dough.tex}%
-        \caption{Example pH values for the different breakpoints of my own
-        sourdough process.}%
+        \caption[Dough's pH during bread preparation]{Example pH values for
+            the different breakpoints of my own sourdough process.}%
         \label{table:sample-ph-values}
     \end{center}
 \end{table}
@@ -933,9 +941,9 @@ for your sourdough composition.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{bulk-finished-dough}
-  \caption{A dough in a good state to finish bulk fermentation. Notice
-  the tiny bubbles on the dough's surface. They are a sign that the dough
-  is inflated well enough.}
+  \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.
+      They are a sign that the dough is inflated well enough.}
 \end{figure}
 
 Look out for bubbles on the surface of your dough. They
@@ -980,8 +988,9 @@ bread would feature an excellent, very tangy taste.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-being-glued}
-  \caption{A dough where two sticky sides are being glued together using
-  a stretch and fold. This process creates excellent dough strength.}
+  \caption[Gluing dough]{A dough where two sticky sides are being glued
+      together using a stretch and fold. This process creates excellent dough
+      strength.}
 \end{figure}
 
 In this section, you will learn all you need to know about stretching and
@@ -1028,8 +1037,8 @@ your crumb.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stretch-and-fold-steps}
-  \caption{An overview of the steps involved to perform stretch and folds
-  for wheat-based doughs.}%
+  \caption[Stretch and fold steps]{An overview of the steps involved to perform
+      stretch and folds for wheat-based doughs.}%
   \label{figure:stretch-and-fold-steps}
 \end{figure}
 
@@ -1078,8 +1087,9 @@ in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
-  \caption{A dough during bulk fermentation that has flattened out. To improve
-  its dough strength, a stretch and fold should be applied.}
+  \caption[A flattened out dough]{A dough during bulk fermentation that has
+      flattened out. To improve its dough strength, a stretch and fold should
+      be applied.}
 \end{figure}
 
 Now, the reasonable amount of stretch and folds you should do greatly depends on how much you
@@ -1102,8 +1112,8 @@ batch. It is optional if you are making a single loaf.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-dividing-preshaping.tex}
-  \caption{Dividing is only required when you are making multiple loaves in a
-  single dough batch.}%
+  \caption[Dividing decision tree]{Dividing is only required when you are
+      making multiple loaves in a single dough batch.}%
   \label{fig:dividing-decision-tree}
 \end{center}
 \end{figure}
@@ -1159,8 +1169,9 @@ way to save such dough is to use a loaf pan.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{preshape-direction}
-  \caption{Drag the dough in the direction of the rough surface area. This
-  way you minimize the movements required to complete the step.}%
+  \caption[Dragging direction]{Drag the dough in the direction of the rough
+      surface area. This way you minimize the movements required to complete
+      the step.}%
   \label{fig:preshape-direction}
 \end{figure}
 
@@ -1216,8 +1227,8 @@ your environment.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-shaping-process.tex}
-  \caption{A schematic visualization of the shaping process including checks
-  for an overfermented dough.}%
+  \caption[Shaping process]{A schematic visualization of the shaping process
+      including checks for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
 \end{center}
 \end{figure}
@@ -1252,8 +1263,8 @@ batard bread rolls.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{step-1-flour-applied}
-  \caption{A dough that has flour applied to its surface. This is
-  the first step of the shaping process.}%
+  \caption[Step 1 of shaping process]{A dough that has flour applied to its
+      surface. This is the first step of the shaping process.}%
   \label{fig:shaping-flour-surface}
 \end{figure}
 
@@ -1273,9 +1284,9 @@ the surface.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{step-2-flipped-over}
-  \caption{A flipped-over dough. Note how the sticky side is facing
-  you while the floured side is facing the countertop. The sticky side
-  is used as glue to hold the dough together.}
+  \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
+      countertop.  The sticky side is used as glue to hold the dough together.}
 \end{figure}
 
 With gentle hands, carefully remove the dough from the surface. If
@@ -1293,8 +1304,9 @@ sticky side is facing you.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{step-3-rectangular}
-  \caption{A flipped-over dough. Note how the sticky side is facing
-  you while the floured side is facing the countertop.}%
+  \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
+      countertop.}%
   \label{fig:shaping-rectangular-dough}
 \end{figure}
 
@@ -1314,9 +1326,10 @@ your dough with the shown dough.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{step-4-folding}
-  \caption{The process of folding a batard. Note how the rectangle is first glued
-  together and then rolled inwards to create a dough roll. Ultimately the edges
-  are sealed to create a more uniform dough.}%
+  \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
+      create a dough roll. Ultimately the edges are sealed to create a more
+      uniform dough.}%
   \label{fig:shaping-folding}
 \end{figure}
 
@@ -1372,8 +1385,9 @@ from the other side as well.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{step-6-prepare-proofing}
-  \caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
-  is now facing you. The floured previous top side is facing downwards.}%
+  \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
+      previous top side is facing downwards.}%
   \label{fig:shaping-prepare-proofing}
 \end{figure}
 
@@ -1438,8 +1452,9 @@ of retarding and flavor development.
 \begin{figure}[!htb]
 \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.}%
+  \caption[Proofing process]{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}
@@ -1477,9 +1492,9 @@ morning.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{step-13-finger-poke-test}
-  \caption{The finger poke test is a very reliable method to check
-  if your dough has been properly proofed. If the induced dent is still
-  visible 1 minute later, your dough can be baked.}%
+  \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
+      dent is still visible one minute later, your dough can be baked.}%
   \label{fig:shaping-finger-poke}
 \end{figure}
 
@@ -1570,9 +1585,10 @@ makes the final pattern look more visually appealing.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{the-ear}
-  \caption{The ear is a characteristic that can be achieved on wheat sourdough
-  when fermenting and scoring your dough with the perfect technique. It offers additional
-  flavor and great texture when eating the bread.}%
+  \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
+      technique. It offers additional flavor and great texture when eating the
+      bread.}%
   \label{fig:the-ear}
 \end{figure}
 
@@ -1584,11 +1600,11 @@ banneton should now be facing you.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{artistic-scoring}
-  \caption{A loaf by Nancy~Anne featuring an artistic scoring pattern.
-  The high contrast was achieved by rubbing the
-  dough's surface with rice flour before baking. Her Instagram
-  account ``simply.beautiful.sourdough'' is specialized to showcase
-  beautiful artistic scoring patterns.}%
+  \caption[Artistic scoring]{A loaf by Nancy~Anne featuring an artistic
+      scoring pattern.  The high contrast was achieved by rubbing the dough's
+      surface with rice flour before baking. Her Instagram account
+      \texttt{simply.beautiful.sourdough} is specialized to showcase beautiful
+      artistic scoring patterns.}%
   \label{fig:artistic-scoring}
 \end{figure}
 
@@ -1603,9 +1619,10 @@ a good loaf into a great loaf.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{bread-scoring-angle}
-  \caption{The \qty{45}{\angle} angle at which you score the dough is relative to the surface of the dough.
-  When scoring more towards the side, you have to adjust the angle to achieve the ear on your
-  bread.}%
+  \caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the
+      dough is relative to the surface of the dough.  When scoring more towards
+      the side, you have to adjust the angle to achieve the ear on your
+      bread.}%
   \label{fig:scoring-angle}
 \end{figure}
 
@@ -1630,9 +1647,9 @@ will become a lot easier.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{dry-dough-surface}
-  \caption{By applying flour to your dough's surface after shaping, the outer part
-  of the dough dries out a little bit. This makes scoring a lot easier as the incision
-  is less likely to tear.}%
+  \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
+      makes scoring a lot easier as the incision is less likely to tear.}%
   \label{fig:dried-out-dough-scoring}
 \end{figure}