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.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}