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

book/basics/how-sourdough-works.tex

@@ -223,12 +223,11 @@ exception, skip ahead to the end of this section on
 page~\pageref{aggressive-yeast}.}
 
 \begin{figure}[!htb]
-\begin{center}
+\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}
-\end{center}
 \end{figure}
 
 Yeasts are saprotrophic fungi. This means that they do not produce their own

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.

book/flour-types/flour-types.tex

@@ -17,12 +17,11 @@ Depending on which layers are still present, different names are used to describ
 type of flour.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-flour-types.tex}
         \caption[Labelling of wheat flour]{A comparison of how different types
             of wheat flour are labelled in different countries.}%
         \label{tab:flour-types-comparison}
-    \end{center}
 \end{table}
 
 In Germany, the ash content is used to describe the flours. The lab will burn
@@ -60,11 +59,10 @@ want the final bread to be too sour. Conversely you do not have to worry about
 the gluten degradation, removing a huge headache from the equation.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-grains-bread-making-process.tex}
         \caption[Different types of grain]{An overview of different grain
           types and the steps involved in the respective bread making process.}
-    \end{center}
 \end{table}
 
 Because gluten has a special role, the rest of this chapter is dedicated to having a
@@ -115,13 +113,12 @@ The long fermentation period also means that your microbes will enrich
 your dough with more flavor.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-overview-w-values.tex}
         \caption[Fermentation time versus W-value]{An overview of different
             levels of W-values and the respective hydrations and fermentation
             times.}%
         \label{tab:w-value}
-    \end{center}
 \end{table}
 
 Generally, when aiming to

book/history/sourdough-history.tex

@@ -26,7 +26,7 @@ waters, another single-celled life form, \emph{archaea}, also thrived. These
 organisms inhabit extreme environments, from boiling vents to icy waters.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-life-planet-sourdough-timeline.tex}
   \caption[Sourdough microbiology timeline]{Timeline of significant events
     starting from the first day of Earth's existence,
@@ -34,7 +34,6 @@ organisms inhabit extreme environments, from boiling vents to icy waters.
     marked at midnight. This visualization shows the pivotal steps
     of life and sourdough on earth.}%
   \label{fig:planet-timeline}
-\end{center}
 \end{figure}
 
 Whoever comes first, bacteria or archaea, remains debated. For three
@@ -70,12 +69,11 @@ Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
 bread can be considered a very recent invention.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-sourdough-history-timeline.tex}
   \caption[Sourdough history timeline]{Timeline of significant discoveries and
   events leading to modern sourdough bread.}%
   \label{fig:sourdough-timeline}
-\end{center}
 \end{figure}
 
 The exact origins of fermented

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -17,14 +17,13 @@ a denser crumb compared to wheat, as you can see in
 Picture~\ref{fig:rye-crumb}.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-non-wheat-process.tex}
   \caption[Process for non-wheat sourdough bread]{A visualization of the
       process to make non-wheat sourdough bread.  The process is much simpler
       than making wheat sourdough bread. There is no gluten development. The
       ingredients are simply mixed together.}%
   \label{flc:non-wheat-sourdough}
-\end{center}
 \end{flowchart}
 
 For non-wheat flours---including rye, emmer, and einkorn---no gluten

book/sourdough-starter/sourdough-starter-types.tex

@@ -27,14 +27,13 @@ starter has half as much water as flour, as summarized in
 Table~\ref{tab:starter-types-comparison}.
 
 \begin{table}[htp!]
-    \begin{center}
+    \centering
         \input{tables/table-starter-types.tex}
         \caption[Different types of sourdough]{A comparison of different
             sourdough starter types and their respective properties. The only
             difference is the amount of water (hydration) that is used when
             feeding the starter.}%
         \label{tab:starter-types-comparison}
-    \end{center}
 \end{table}
 
 You can change your starter type by just adjusting the feeding ratio of how
@@ -123,19 +122,18 @@ starter's flavor by changing the type to a liquid starter.
 \label{section:liquid-starter}
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
   \caption[Liquid starter]{A liquid sourdough starter features a high level of
       water. The high water amount boosts lactic acid producing bacteria.
       After a while the liquid and flour start to separate. Bubbles on the
       side of the flour indicate that the starter is ready to be used.}%
   \label{fig:liquid-sourdough-starter}
-\end{center}
 \end{figure}
 
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-liquid-starter-conversion.tex}
   \caption[Converting to a liquid starter]{The process to convert your regular
       or stiff starter into a liquid starter. The whole process takes around 
@@ -149,7 +147,6 @@ starter's flavor by changing the type to a liquid starter.
       starter your created stiff starter will feature both dairy
       and vinegary notes.}%
   \label{flc:liquid-starter-conversion}
-\end{center}
 \end{flowchart}
 
 The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
@@ -242,7 +239,7 @@ for a visual example of the starter's required hydration level.
 \end{figure}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-stiff-starter-conversion.tex}
   \caption[Converting to a stiff starter]{The process to convert your regular
       starter into a stiff starter. The whole process takes around 3 days. The
@@ -252,7 +249,6 @@ for a visual example of the starter's required hydration level.
       \qty{50}{\percent} hydration level for the starter. If the dough is too
       stiff consider increasing this to \qty{60}{\percent}.}%
   \label{fig:stiff-starter-conversion}
-\end{center}
 \end{flowchart}
 
 In the stiffer environment the yeast thrives more. This means you will have

book/sourdough-starter/sourdough-starter.tex

@@ -38,11 +38,10 @@ comes in handy. Let's look at the default recipe with baker's
 math and then adjust it for the \qty{1.4}{\kg} flour quantity.
 
 \begin{table}[!htb]
-\begin{center}
+\centering
   \input{tables/table-bakers-math-example.tex}
   \caption[Baker's math example]{An example table demonstrating how to
       properly calculate using baker's math}
-\end{center}
 \end{table}
 
 Note how each of the ingredients is calculated as a percentage
@@ -55,12 +54,11 @@ more flour available the next day. As mentioned the next day
 we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-recipe-bakers-math.tex}
         \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}
 
 For each ingredient we calculate the percentage
@@ -133,12 +131,11 @@ I~like to use a glass and place another
 inverted one on top.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-process.tex}
   \caption[The full sourdough starter process]{The process of making a sourdough
       starter from scratch.}%
   \label{fig:sourdough-starter-process}
-\end{center}
 \end{flowchart}
 
 Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent}
@@ -272,14 +269,13 @@ yeast has been isolated like this from century old sourdough
 starters.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-readiness.tex}
   \caption[Determining sourdough starter readiness]{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{flowchart}
 
 The key sign to look at is bubbles that you see in your starter
@@ -346,7 +342,7 @@ yeast part of your sourdough and balance the fermentation.
 \section{Maintenance}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-maintenance.tex}
   \caption[Sourdough starter maintenance flowchart]{A full flowchart showing
       you how to conduct proper sourdough starter maintenance. You can use a
@@ -356,7 +352,6 @@ yeast part of your sourdough and balance the fermentation.
       \qty{100}{\percent} hydration level. Adjust the water content
       accordingly when you use a stiff starter.}%
   \label{fig:sourdough-maintenance-process}
-\end{center}
 \end{flowchart}
 
 You have made your sourdough starter and your first bread. How do you perform

book/storing-bread/storing-bread.tex

@@ -9,12 +9,11 @@ later time.
 A summary can be found in Table~\ref{table:bread-storage}, with details and
 explanation in th rest of this chapter.
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-storing-bread-overview.tex}
         \caption[Options to store bread]{A table visualizing the advantages
             and disadvantages of different bread storing options.}%
         \label{table:bread-storage}
-    \end{center}
 \end{table}
 
 \section{Room temperature}

book/troubleshooting/misc.tex

@@ -188,12 +188,11 @@ protecting your sourdough starter from aerobic mold entering through
 the top.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch}
   \caption[Hooch] {Hooch building on top of a sourdough
       starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}
-\end{center}
 \end{figure}
 
 Simply stir your sourdough starter to homogenize the hooch back
@@ -321,12 +320,11 @@ When tasting acetic acid, the flavor of your bread is often perceived
 as quite strong.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-ethanol-oxidation.tex}
   \caption[Acetic acid creation]{Oxygen is required to create acetic
       acid~\cite{acetic+acid+production}.}%
   \label{fig:ethanol-oxidation}
-\end{center}
 \end{figure}
 
 This is nothing bad. But if you would like to change

book/wheat-sourdough/wheat-sourdough.tex

@@ -45,11 +45,10 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-wheat-sourdough-process.tex}
   \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
-\end{center}
 \end{flowchart}
 
 The whole process of making great sourdough bread starts with
@@ -99,7 +98,7 @@ doesn't have a good balance of yeast to bacteria, so will your
 main dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-readiness.tex}
   \caption[Process to prepare your starter before baking]{The process to check
       your sourdough starter when making wheat-based doughs. In practice
@@ -110,7 +109,6 @@ main dough.
       shown water quantities, i.e., if the chart shows \qty{100}{\gram} of
       water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
-\end{center}
 \end{flowchart}
 
 Generally, think of the dough you are mixing as a big starter with salt.
@@ -520,12 +518,11 @@ value to \qtyrange{5}{10}{\percent}. The other option could be to place the doug
 environment and thus reduce the speed at which your microorganisms replicate.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-starter-usage-activity.tex}
         \caption[Quantity of sourdough]{A table visualizing how much sourdough
             starter to use depending on temperature and the starter's activity
             level.}
-    \end{center}
 \end{table}
 
 Based on my experience and my sourdough, my ideal bread always takes around 8
@@ -561,11 +558,10 @@ all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-kneading-process.tex}
   \caption{The gluten development process for a wheat-based dough.}%
   \label{fig:wheat-sourdough-kneading-process}
-\end{center}
 \end{flowchart}
 
 It might sound odd, but the most important part of kneading is waiting. By
@@ -751,12 +747,11 @@ flavor of the resulting bread is better compared to a pale
 underfermented dough.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-fermentation-effects.tex}
         \caption[Stages of sourdough fermentation]{The different stages of
             sourdough fermentation and the effects on crumb, alveoli, texture,
             and overall taste.}
-    \end{center}
 \end{table}
 
 The worst thing you can do when fermenting sourdough
@@ -777,7 +772,7 @@ is much larger. The doughs are perfect to be made in a
 machine.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-bulk-fermentation.tex}
   \caption[Process to check the bulk fermentation]{During the bulk
       fermentation, multiple doughs are fermented together in bulk.  A
@@ -785,7 +780,6 @@ machine.
       stage of fermentation is completed. This chart shows multiple available
       options to check on the bulk fermentation progress.}%
   \label{fig:bulk-fermentation}
-\end{center}
 \end{flowchart}
 
 Experienced bakers will tell you to go by the look and feel of
@@ -814,12 +808,11 @@ up to \qty{100}{\percent} with subsequent bakes. Then identify a value
 that you are happy with.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-dough-size-increase.tex}
         \caption[Increase of size versus protein content]{Reference values for
             how much size increase to aim for with an aliquot jar depending on
             the dough's protein content.}
-    \end{center}
 \end{table}
 
 The beauty of the aliquot is that no matter the surrounding
@@ -896,12 +889,11 @@ bread didn't turn out the way you like, either shorten
 the fermentation or extend it a little bit.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-ph-values-dough.tex}%
         \caption[Dough's pH during bread preparation]{Example pH values for
             the different breakpoints of my own sourdough process.}%
         \label{table:sample-ph-values}
-    \end{center}
 \end{table}
 
 The beauty of this method is its reliability. Once you have found
@@ -1120,12 +1112,11 @@ The step is required if you are making multiple loaves in one
 batch. It is optional if you are making a single loaf.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-dividing-preshaping.tex}
   \caption[Is dividing your dough required check]{Dividing is only required when you are
       making multiple loaves in a single dough batch.}%
   \label{fig:dividing-decision-tree}
-\end{center}
 \end{flowchart}
 
 The goal of dividing your dough into smaller pieces is to portion
@@ -1235,12 +1226,11 @@ your environment.
 \section{Shaping}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-shaping-process.tex}
   \caption[Sourdough shaping process]{A schematic visualization of the shaping process
       including checks for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
-\end{center}
 \end{flowchart}
 
 Shaping will give your dough the final shape before baking. After
@@ -1460,13 +1450,12 @@ their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-proofing-process.tex}
   \caption[Sourdough proofing process]{A schematic overview of the different steps of
       the sourdough proofing process. The proofing technique to choose depends
       on your availability and schedule.}%
   \label{fig:proofing-process}
-\end{center}
 \end{flowchart}
 
 To me, the sole purpose of cold-proofing is its ability to allow you