Remove centering for floats (#364)

This was a bad idea...:
https://tex.stackexchange.com/questions/2651/should-i-use-center-or-centering-for-figures-and-tables

floatrows not sure how it should work with flowcharts... so we use
centring

I don't want to redefine all floats either as we use them for chapters
title page.

book/baking/baking.tex

@@ -18,12 +18,11 @@ rise, this is called oven spring.  Your bread starts to build a crust of
 gel-like consistency, the crust is still extensible and can be stretched.
 
 \begin{table}[htp!]
-    \begin{center}
+    \centering
         \input{tables/table-baking-process-stages.tex}
         \caption[Stages of dough during baking]{The different stages that
             your dough undergoes during the baking process.}%
         \label{tab:baking-stages}
-    \end{center}
 \end{table}
 
 At around  \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die.
@@ -171,12 +170,11 @@ way.
 
 \section{Building up steam}
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-baking-process.tex}
   \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{flowchart}
 
 \begin{figure}[!htb]
@@ -206,7 +204,7 @@ way.
 \end{figure}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-dutch-oven-process.tex}
   \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
@@ -215,7 +213,6 @@ way.
       personal preference. Some bakers prefer a lighter crust and others a
       darker.}%
   \label{fig:dutch-oven-process}
-\end{center}
 \end{flowchart}
 
 Dutch ovens are an ideal way to bake with a lot of
@@ -277,12 +274,11 @@ created from the dough and water source stays
 around your dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-inverted-tray-method.tex}
   \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{flowchart}
 
 
@@ -335,11 +331,10 @@ crust color. In my case this is another 15--25~minutes typically.
 \section{Conclusions}
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-oven-baking-overview.tex}
         \caption[Different oven types]{An overview of different oven types and their
             different baking methods.}
-    \end{center}
 \end{table}
 
 Depending on your home oven, a different method