Harmonize labels names and use centering

A few reformating as well, commit mainly about consistency.

book/basics/how-sourdough-works.tex

@@ -9,10 +9,11 @@ learn more about the yeast and bacterial microorganisms involved.
 \end{quoting}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{infographic-enzymes}
   \caption[Interaction of amylases and flour]{How amylases and proteases
       interact with flour.}%
-  \label{infographic-enzymes}
+  \label{fig:infographic-enzymes}
 \end{figure}
 
 \section{Enzymatic reactions}
@@ -43,7 +44,7 @@ activity so that it can thrive in its new environment.
 Of course, a ground flour can no longer sprout. But the enzymes that
 trigger this process are still present. That's why it's important not to
 mill grains at too high a temperature, as doing so could damage some of
-these enzymes\footnote{In a recent 
+these enzymes\footnote{In a recent
 study~\cite{milling+commercial+home+mill+comparison} tests have shown that
 milling flour
 at home with a small mill had no significant negative impact on the resulting
@@ -191,17 +192,19 @@ only after penetrating this barrier would the water slowly find its way to the
 center of the grain. The seed needs to sprout first to outcompete other nearby
 seeds, requiring water to enter quickly. Yet the seed must also defend itself
 against animals and potentially hazardous bacteria and fungi, requiring some
-barrier to protect the embryo inside. A way for the plant to achieve both goals
-would be for most of the enzymes to exist in the outer parts of the hull. As a
-result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
+barrier to protect the embryo inside. A way for the plant to achieve both
+goals would be for most of the enzymes to exist in the outer parts of the
+hull. As a result, they are activated
+first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
 little bit of whole flour to your dough, you should be able to significantly
-improve the enzymatic activity of your dough. That's why, for plain white flour
-doughs, I~usually add 10\textendash20\% whole-wheat flour.
+improve the enzymatic activity of your dough. That's why, for plain white
+flour doughs, I~usually add \qtyrange{10}{20}{\percent} whole-wheat flour.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{whole-wheat-crumb}
   \caption{A whole-wheat sourdough bread.}%
-  \label{whole-wheat-crumb}
+  \label{fig:whole-wheat-crumb}
 \end{figure}
 
 By understanding the two key enzymes \emph{amylase} and \emph{protease}, you
@@ -220,14 +223,14 @@ variety of species---so far, about \num{1500} have been identified. Unlike
 other members of the fungi kingdom such as mold, yeasts do not ordinarily
 create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one
     interesting exception, skip ahead to the end of this section on
-    page~\pageref{aggressive-yeast}.}
+    page~\pageref{sec:aggressive-yeast}.}
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \includegraphics[width=0.8\textwidth]{saccharomyces-cerevisiae-microscope}
   \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
       microscope.}%
-  \label{saccharomyces-cerevisiae-microscope}
+  \label{fig:saccharomyces-cerevisiae-microscope}
 \end{figure}
 
 Yeasts are saprotrophic fungi. This means that they do not produce their own
@@ -322,7 +325,7 @@ inoculated with some of the 150 different wild yeast strains isolated from the
 leaves. They found that when the wound was inoculated with yeast, the grape
 sustained no significant damage~\cite{yeasts+biocontrol+agent}.
 
-\phantomsection~\label{aggressive-yeast}%
+\phantomsection~\label{sec:aggressive-yeast}%
 Intriguingly, there was also an experiment performed that showed how brewer's
 yeast could function as an aggressive pathogen to grapevines. Initially, the
 yeast lived in symbiosis with the plants, but after the vines sustained heavy
@@ -341,10 +344,11 @@ can significantly increase the shelf life of sourdough
 breads~\cite{shelflife+acidity}.
 
 \begin{figure}
+  \centering
   \includegraphics[width=1.0\textwidth]{bacteria-microscope}
   \caption[Bacteria under the microscope]{Fructilactobacillus
     sanfranciscensis under the microscope.}%
-  \label{lactobacillus-franciscensis-microscope}
+  \label{fig:lactobacillus-franciscensis-microscope}
 \end{figure}
 
 There are two predominant types of acid produced in sourdough bread: lactic and