Stick to ch:XXX convention for labels

consistency on label names...

book/baking/baking.tex

@@ -1,5 +1,5 @@
 \chapter{Baking}%
-\label{chapter:baking}
+\label{ch:baking}
 \begin{quoting}
 Baking refers to the part of the process where you are loading your dough into
 the oven\footnote{While some breads like flatbreads could also be baked on the

book/book.tex

@@ -35,8 +35,6 @@
 
 \input{bread-types/bread-types}
 
-\chapter{Wheat sourdough}%
-\label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
 \input{non-wheat-sourdough/non-wheat-sourdough}

book/bread-types/bread-types.tex

@@ -348,4 +348,4 @@ But after baking you will be rewarded with a beautiful bread
 with great taste and consistency.
 
 There is a dedicated recipe and tutorial for this type of bread in the
-\nameref{chapter:wheat-sourdough} chapter.
+\nameref{ch:wheat-sourdough} chapter.

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

@@ -1,5 +1,5 @@
 \chapter{Non wheat sourdough}%
-\label{chapter:non-wheat-sourdough}
+\label{ch:non-wheat-sourdough}
 \begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
 using non-wheat flour, basically all flour except spelt.
@@ -139,7 +139,7 @@ convenient time for you.
 
 Once you are happy with the proofing stage, proceed and bake your dough
 just like you'd normally do, more details can be found in
-Chapter~\ref{chapter:baking}. One challenging aspect
+Chapter~\ref{ch:baking}. One challenging aspect
 of using a loaf pan is to make sure that the center part of your
 dough is properly cooked. For this reason, it is best to use a thermometer
 and measure the internal temperature. The bread is ready once the internal

book/sourdough-starter/sourdough-starter.tex

@@ -1,5 +1,5 @@
 \chapter{Making a sourdough starter}%
-\label{chapter:sourdough-starter}
+\label{ch:sourdough-starter}
 \begin{quoting}
 In this chapter you will learn how to make your
 own sourdough starter, but before doing so you will
@@ -342,8 +342,8 @@ don't use this test and can't recommend it.
 Once you see your starter is ready I~would recommend giving it
 one last feeding and then you are ready to make your dough in the
 evening or the next day. For the instructions on how to make your
-first dough please refer to the next chapters (\ref{chapter:wheat-sourdough}
-and~\ref{chapter:non-wheat-sourdough}) in this book.
+first dough please refer to the next chapters (\ref{ch:wheat-sourdough}
+and~\ref{ch:non-wheat-sourdough}) in this book.
 
 If your first bread failed, chances are your fermentation hasn't
 worked as expected. In many cases the reason is your sourdough starter. Maybe

book/storing-bread/storing-bread.tex

@@ -1,5 +1,5 @@
 \chapter{Storing bread}%
-\label{chapter:storing-bread}
+\label{ch:storing-bread}
 \begin{quoting}
 In this chapter you will discuss different methods of storing your bread, each
 with their own pro and cons.  This way your bread can be best enjoyed at a

book/wheat-sourdough/wheat-sourdough.tex

@@ -1,3 +1,6 @@
+\chapter{Wheat sourdough}%
+\label{ch:wheat-sourdough}
+
 \begin{quoting}
 In this chapter, you will learn how to make
 freestanding wheat sourdough bread.