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}
@@ -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
+barrier to protect the embryo inside. A way for the plant to achieve both
-would be for most of the enzymes to exist in the outer parts of the hull. As a
+goals would be for most of the enzymes to exist in the outer parts of the
-result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
+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
+improve the enzymatic activity of your dough. That's why, for plain white
-doughs, I~usually add 10\textendash20\% whole-wheat flour.
+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

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]
-\centering
+  \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,
@@ -69,7 +69,7 @@ Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
 bread can be considered a very recent invention.
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \input{figures/fig-sourdough-history-timeline.tex}
   \caption[Sourdough history timeline]{Timeline of significant discoveries and
   events leading to modern sourdough bread.}%
@@ -81,10 +81,11 @@ bread are, however, unknown. One of the most ancient preserved
 sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{einkorn-crumb}
   \caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the
       dense crumb structure.}%
-  \label{einkorn-crumb}
+  \label{fig:einkorn-crumb}
 \end{figure}
 
 Another popular story is that a lady in Egypt was making
@@ -193,9 +194,10 @@ mill marked a significant advancement in industrial technology for bread
 making~\cite{evans+mill}.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{sourdough-stove}
   \caption{A bread made over the stove without an oven.}%
-  \label{sourdough-stove}
+  \label{fig:sourdough-stove}
 \end{figure}
 
 The biggest advancement of industrial breadmaking happened in \num{1857}.

book/troubleshooting/crumb-structures.tex

@@ -1,5 +1,5 @@
 \section{Debugging your crumb structure}%
-\label{section:debugging-crumb-structure}
+\label{sec:debugging-crumb-structure}
 
 The crumb structure of your bread provides insights into how well
 your fermentation process has gone. You can also spot common flaws
@@ -7,6 +7,7 @@ arising from improper technique. This chapter will provide you with information
 that you can use to debug your baking process.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{crumb-structures-book}
   \caption[Debugging your crumb structure]{A schematic visualization of
       different crumb structures and their respective causes. The final bread's
@@ -18,6 +19,7 @@ that you can use to debug your baking process.
 \subsection{Perfect fermentation}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{open-crumb}
   \caption[Perfectly fermented bread]{The bread has a somewhat open crumb
       with areas featuring a honeycomb structure.}%
@@ -49,6 +51,7 @@ A good rule of thumb is to not touch your dough for at least 1--2~hours before s
 to achieve as open a crumb as possible.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{honeycomb}
   \caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost
       exclusive honeycomb crumb structure.}%
@@ -75,8 +78,10 @@ of this bread compared to an open crumb.
 \label{subsec:overfermented-dough}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fermented-too-long}
-  \caption[Overfermented sourdough bread]{A relatively flat dough that has many tiny pockets of air.}%
+  \caption[Overfermented sourdough bread]{A relatively flat dough that has
+      many tiny pockets of air.}%
   \label{fig:fermented-too-long}
 \end{figure}
 
@@ -154,6 +159,7 @@ room temperature briefly before refrigerating can be beneficial.
 \subsection{Underfermented}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
   \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
       gelatinized area.  The picture has been provided by the user
@@ -189,11 +195,12 @@ of air in your crumb. But in reality you fermented for too short a period
 of time.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fools-crumb}
   \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
       featuring an ear and several overly large alveoli. The picture has been
       provided by Rochelle from our community Discord server.}%
-  \label{fools-crumb}
+  \label{fig:fools-crumb}
 \end{figure}
 
 In a properly fermented dough, the alveoli help with the heat transfer throughout the dough.
@@ -224,9 +231,10 @@ and less bacterial activity.
 \subsection{Not enough dough strength}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{flat-bread}
   \caption{A very flat bread without enough dough strength.}%
-  \label{flat-bread}
+  \label{fig:flat-bread}
 \end{figure}
 
 When a dough flattens out quite a lot during the baking process, the chances are
@@ -249,9 +257,10 @@ The last option to fix a dough with too little dough strength is to shape your d
 \subsection{Baked too hot}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{baked-too-hot-v2}
   \caption{A bread with very large alveoli close to the crust.}%
-  \label{baked-too-hot}
+  \label{fig:baked-too-hot}
 \end{figure}
 
 This is a common mistake that has happened to me a lot. When you bake your dough
@@ -280,10 +289,11 @@ turn the fan off, consider using a Dutch oven.
 \subsection{Baked with too little steam}
 
 \begin{figure}[h]
+  \centering
   \includegraphics[width=\textwidth]{no-steam}
   \caption[Bread baked with too little steam]{One of my earlier breads that
       I~baked at a friend's place where I~couldn't steam the dough properly.}%
-  \label{no-steam}
+  \label{fig:no-steam}
 \end{figure}
 
 Similar to baking too hot, when baking without enough steam, your dough's crust
@@ -304,11 +314,12 @@ tray on top of my dough, paired with a bowl full of boiling water towards the bo
 of the oven.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
   \caption[Measuring ambient and surface temperature]{An apple with 2 probes
       to measure ambient and surface temperatures of several steaming
       techniques in a Dutch oven.}%
-  \label{apple-experiment-temperatures}
+  \label{fig:apple-experiment-temperatures}
 \end{figure}
 
 Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice
@@ -325,19 +336,21 @@ the surface of the apple a lot quicker. When replicating this with a bread dough
 I~would achieve less oven spring.
 
 \begin{figure}[ht]
+  \centering
   \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature versus steaming technique]{A chart showing how
       the temperature of the apple's surface changes with different
       steaming techniques.}%
-  \label{apple-experiment-surface-temperatures}
+  \label{fig:apple-experiment-surface-temperatures}
 \end{figure}
 
 \begin{figure}[ht]
+  \centering
   \input{plots/fig-temperature-ambient.tex}
   \caption[Dutch Oven temperature versus steaming technique]{This figure shows
       how the ambient temperatures inside of the Dutch oven change depending
       on the steaming technique that is used.}%
-  \label{apple-experiment-ambient-temperatures}
+  \label{fig:apple-experiment-ambient-temperatures}
 \end{figure}
 
 Generally though, achieving too much steam is relatively challenging. I~could only