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/bread-types/bread-types.tex

@@ -19,12 +19,11 @@ accessible, least effort type of bread you can make. If you are a busy person
 and/or don’t have an oven, this might be exactly the type of bread you should
 consider. 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-overview-bread-types.tex}
         \caption[Different bread types]{An overview of different bread types
             and their respective complexity.}%
         \label{tab:bread-types-comparison}
-    \end{center}
 \end{table}
 
 \section{Flatbread}%
@@ -57,7 +56,7 @@ pancake-like consistency, as you can see in
 Table~\ref{tab:flat-bread-ingredients}
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-flat-bread-pancake-recipe.tex}
         \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
             Multiply the ingredients to increase portion size.  Refer to the
@@ -65,7 +64,6 @@ Table~\ref{tab:flat-bread-ingredients}
             ``\nameref{section:bakers-math}'' to learn how to understand and
             use the percentages properly.}%
             \label{tab:flat-bread-ingredients}
-    \end{center}
 \end{table}
 
 For a full recipe including the process of making such a flatbread,   refer to
@@ -80,13 +78,12 @@ few steps, you can stop buying bread forever. This works with
 any flour, including gluten-free options.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-process-flat-bread.tex}
   \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
       simple, requiring very little effort. This type of bread is especially
       handy for busy bakers.}%
   \label{fig:flat-bread-process}
-\end{center}
 \end{flowchart}
 
 This is my go-to recipe that I~use to make bread whenever
@@ -106,13 +103,12 @@ warmer it is, the sooner it will be ready,  consider
 using warm water if it is very cold where you live.
 
 \begin{figure}[htb!]
-\begin{center}
+\centering
   \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
   \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
       dough is drier at around \qty{60}{\percent} hydration. The drier dough
       is a little harder to mix. As wheat contains more gluten, the dough
       puffs up during the baking process.}
-\end{center}
 \end{figure}
 
 This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
@@ -135,12 +131,11 @@ when getting started. You can observe the dough more easily and see when
 it is ready.
 
 \begin{figure}[htb]
-\begin{center}
+\centering
   \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
   \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
       made using teff flour.  The image has been provided by Charliefleurene
       via Wikipedia.}
-\end{center}
 \end{figure}
 
 If you used the flatbread option with less water, look at the size increase
@@ -170,12 +165,11 @@ going to taste relatively sour. I~do this frequently to better evaluate the
 state of my doughs.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
   \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
       The pockets come from evaporated water and \ch{CO2} created by the
       microbes.  The image has been provided by Łukasz Nowak via Wikipedia.}
-\end{center}
 \end{figure}
 
 If you are feeling lazy or don't have time, you could also use older sourdough starter
@@ -208,13 +202,12 @@ pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
 like.
 
 \begin{figure}[htb]
-\begin{center}
+\centering
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
   \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
       Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
       a wheat based dough. To make the dough fluffier use more water or
       consider adding more wheat to the mix of your dough.}
-\end{center}
 \end{figure}
 
 After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
@@ -377,12 +370,11 @@ baking vessels in your oven. To make a freestanding loaf more steps
 and tools are required.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
   \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
       the incision known as an \emph{ear} and the oven spring clearly
       distinguish this type of bread from flatbread and loaf pan bread.}
-\end{center}
 \end{figure}
 
 When using wheat, make sure to mix your dough enough to develop a gluten network.