Nicer tables episode II (#111)

* Make headrow in tables bold

* Simplify tables markup

- Markup is definitely simpler.
- Will not be built separately in a pdf anymore.
- Fixed some typo as well
- Relatively coherent look
- Can be better, some sizes are relatively arbitrary

* Remove horizontal separation inside tables

Not very nice if you ask me..

* Fix some tables for the ebook

The alignement trick to have nicely alignment on = sign or on unit (g)
used broke the html. Reverting to a less optimal version on pdf while
not breaking the html.

* Simplify table for html output

* Revert "Simplify table for html output"

This reverts commit f85d65adb7.

* Revert pancake table

This way it builds ebook correctly.

book/wheat-sourdough/wheat-sourdough.tex

@@ -502,12 +502,13 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this
 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]
+\begin{table}[!htb]
     \begin{center}
-        \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}
+        \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}
     \end{center}
-\end{figure}
+\end{table}
 
 Based on my experience and my sourdough, my ideal bread always takes around 8
 to 12 hours during bulk fermentation. Based on my availability throughout
@@ -727,12 +728,13 @@ the dough more toward a longer fermentation. The
 flavor of the resulting bread is better compared to a pale
 underfermented dough.
 
-\begin{figure}[!htb]
+\begin{table}[!htb]
     \begin{center}
-        \includegraphics{tables/table-fermentation-effects.pdf}
-        \caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
+        \input{tables/table-fermentation-effects.tex}
+        \caption{The different stages of sourdough fermentation and the
+        effects on crumb, alveoli, texture, and overall taste.}
     \end{center}
-\end{figure}
+\end{table}
 
 The worst thing you can do when fermenting sourdough
 is to rely on a recipe's timing suggestions. In 99 percent
@@ -785,12 +787,13 @@ I recommend beginning with a size increase of 25 percent and testing
 up to 100 percent with subsequent bakes. Then identify a value
 that you are happy with.
 
-\begin{figure}[!htb]
+\begin{table}[!htb]
     \begin{center}
-        \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}
+        \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}
     \end{center}
-\end{figure}
+\end{table}
 
 The beauty of the aliquot is that no matter the surrounding
 temperature, you will always know when your dough is ready.
@@ -864,13 +867,13 @@ you can use them as a reference for your next batch. If the
 bread didn't turn out the way you like, either shorten
 the fermentation or extend it a little bit.
 
-\begin{figure}[!htb]
+\begin{table}[!htb]
     \begin{center}
-        \includegraphics{tables/table-ph-values-dough.pdf}
+        \input{tables/table-ph-values-dough.tex}
         \caption{Example pH values for the different breakpoints of my own sourdough process}
         \label{table:sample-ph-values}
     \end{center}
-\end{figure}
+\end{table}
 
 The beauty of this method is its reliability. Once you have found
 out your good working values, you can reproduce