Add list of table and list of figures (#178)

* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Increase numwidth in list of figures

Prevents over-run of figure number and text

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}
 

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}