Move mixing seed from troubleshooting to mix-ins

This was written way before the mix-ins sections, made sense back then
but not so much anymore so moving it out.

formatted text and added centering, labels etc while at it.

book/mix-ins/mix-ins.tex

@@ -8,6 +8,7 @@
 \end{quoting}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{pumpkin-sourdough}
   \caption[Pumpkin sourdough softbuns]{These soft pull-apart sourdough
     buns have been made with the addition of pumpkin purée. The mashed pumpkin
@@ -23,6 +24,7 @@ to express yourself.
 \section{Categories}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{pumpkin-on-flour}
   \caption[Pumpkin puré]{A common mix-in technique is to replace some of
     the dough's water with another liquid. In this case, puréd pumpkin replaced
@@ -64,10 +66,12 @@ Many of the above-listed mix-ins can't be pinpointed to a single category. They
 change multiple aspects of the final bread at the same time.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{seeded-sourdough}
   \caption[Seeded sourdough]{In this case a combination of flax, sunflower and
     sesame was added to the dough. The seeds will slightly dehydrate the dough
-    during fermentation and thus adding a bit more water (\qtyrange{1}{2}{\percent}) is advised.}%
+    during fermentation and thus adding a bit more water
+    (\qtyrange{1}{2}{\percent}) is advised.}%
 \end{figure}
 
 Mix-ins affect the structure of the dough. One aspect is the impact on
@@ -97,6 +101,7 @@ regular bread flour. Different flours change the taste of the bread and
 usually moderately affect the color.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{broa}
   \caption[Broa de milho]{Broa de milho is a traditional Portuguese bread
   made out of half rye and half corn flour.}%
@@ -120,9 +125,11 @@ Instead of using water, you can substitute it with a different liquid,
 affecting taste and texture.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{beer-bread}
-  \caption[Stout beer bread]{Dark hearty stouts work excellently as a water replacement
-  when making sourdough bread. The resulting loaf features a hearty malty taste}%
+  \caption[Stout beer bread]{Dark hearty stouts work excellently as a water
+  replacement when making sourdough bread. The resulting loaf features a
+  hearty malty taste}%
 \end{figure}
 
 \begin{itemize}
@@ -166,12 +173,14 @@ seeds benefit from being boiled for about 10~minutes before adding them to the
 dough.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{stollen-close-up}
   \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
-    bread featuring a variety of mix-ins. The dough typically contains candied lemon,
-    candied orange, and raisins. The mix-ins are soaked in rum before being added to
-    the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release
-    their aroma to the baked product.}%
+    bread featuring a variety of mix-ins. The dough typically contains candied
+    lemon, candied orange, and raisins. The mix-ins are soaked in rum before
+    being added to the dough. While the stollen matures after baking (up to
+    \num{6} months) the candied ingredients release their aroma to the baked
+    product.}%
 \end{figure}
 
 \begin{itemize}
@@ -190,11 +199,13 @@ dough.
 
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{seeds-bread}
-  \caption[Whole-rye with rye berries]{A sourdough bread made with half whole-rye flour and half rye berries. The
-  berries are typically boiled for 10~minutes to allow them to soften a bit. When baking a loaf
-  it is advised to use a thermometer to measure whether it is done baking. The final bread
-  features a hearty tangy flavor and has a moist crumb.}%
+  \caption[Whole-rye with rye berries]{A sourdough bread made with half
+      whole-rye flour and half rye berries. The berries are typically boiled
+      for 10~minutes to allow them to soften a bit. When baking a loaf it is
+      advised to use a thermometer to measure whether it is done baking. The
+      final bread features a hearty tangy flavor and has a moist crumb.}%
 \end{figure}
 
 \subsection{Spices and flavor mix-ins}
@@ -248,40 +259,63 @@ A few combinations where multiple mix-ins complement each other:
 \section{Techniques}
 
 Adding mix-ins to the dough is just the simplest approach. Add the mix-ins
-directly when you knead the dough. After the first kneading wait for 30 minutes to see
-if the dough has enough or too much water. In the case of whole-soaked berries
-(\eg~rye or wheat) chances are that the berries will release some water and make the dough
-wetter. In this case, you will want to add a bit more flour to the dough to
-compensate for the high hydration.
+directly when you knead the dough. After the first kneading wait for 30
+minutes to see if the dough has enough or too much water. In the case of
+whole-soaked berries (\eg~rye or wheat) chances are that the berries will
+release some water and make the dough wetter. In this case, you will want to
+add a bit more flour to the dough to compensate for the high hydration.
+
+\subsection[Incorporating seeds into the dough]{What is the best stage to
+incorporate inclusions (seeds) into the dough?}%
+\label{subec:incorporate-seeds}
+
+You can include seeds directly at the start when mixing the dough. If you use
+whole seeds such as wheat or rye kernels, soak them in water overnight and
+then rinse them before adding them to the dough. This makes sure that they are
+not crunchy and are soft enough when eating the bread. If you forgot to soak
+them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
+water before adding them to your dough.
+
+If you want to sweeten the dough, your best option is to add sugar during the
+shaping stage. Sugar added too early in the process typically gets fermented
+until none of it remains. Adjust your shaping technique a little bit and
+spread your sugar mixture over a flattened-out dough. You can then roll the
+dough together, incorporating layers of sugar.
 
 \subsection{Adding before shaping}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{apple-swirl}
   \caption[Apple swirl buns]{A great technique is to add some of your mix-ins
-  directly before shaping. In this case, a mixture of apples, cinnamon and brown
-  sugar was applied. Proceed and roll the dough together. Afterward cut the roll
-  into smaller pieces using a sharp knife, dough scraper or dental floss. Place
-  each piece of dough next to each other in a greased bowl to allow them to be proofed.
-  Proceed and bake as you would normally do. The benefit of this technique is that
-  the mix-ins will not be fermented. This is typically required in the case of sugar
-  since you want the final baked goods to feature sweetness. If included upon
-  initial mixing most of the sugar would be fermented and the bread would not taste sweet.}%
+      directly before shaping. In this case, a mixture of apples, cinnamon and
+      brown sugar was applied. Proceed and roll the dough together. Afterward
+      cut the roll into smaller pieces using a sharp knife, dough scraper or
+      dental floss. Place each piece of dough next to each other in a greased
+      bowl to allow them to be proofed.  Proceed and bake as you would
+      normally do. The benefit of this technique is that the mix-ins will not
+      be fermented. This is typically required in the case of sugar since you
+      want the final baked goods to feature sweetness. If included upon
+      initial mixing most of the sugar would be fermented and the bread would
+      not taste sweet.}%
+  \label{fig:apple-swirl}
 \end{figure}
 
 Another approach is to lay the dough out flat after the bulk fermentation.
 Then using a spatula spread your ingredient over the flat dough. Continue with
 your regular shaping and/or roll up the dough. When creating a roll you can
 use a sharp knife to cut the dough, dental floss works great too. Afterward,
-place the tiny swirls in a container to let them proof and become fluffier. This is an
-excellent way to add sweet mixins as the microbes will not ferment them. When
-adding sugar to the initial dough it will be fermented and the resulting dough
-will not taste sweet (depending on the fermentation duration). This approach
-is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls
+place the tiny swirls in a container to let them proof and become fluffier.
+This is an excellent way to add sweet mix-ins as the microbes will not ferment
+them. When adding sugar to the initial dough it will be fermented and the
+resulting dough will not taste sweet (depending on the fermentation duration).
+This approach is excellent for garlic/cheese rolls, garlic/herb rolls, and
+cinnamon rolls
 
 \subsection{Covering the surface}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{surface-seeds}
   \caption[Surface seeds]{These are chop buns which are created by chopping
     up a retarded dough into smaller pieces before baking. Then each piece of
@@ -290,6 +324,7 @@ is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls
     coverings add superb additional flavor and can be adjusted depending on
     your preference. I love adding a mixture of sunflower, flax, and
     sesame seeds.}%
+  \label{fig:surface-seeds}
 \end{figure}
 
 This works best for either powders or small bits. After shaping wrap your
@@ -299,8 +334,9 @@ these coverings also help to make the container stick less.
 
 Another approach commonly used with buns is to wet the surface or dump the
 dough in water. Afterward, dip the wetted piece of dough into your bowl of
-mixins.  This does not work for all mix-ins, as some can't handle the high temperatures
-during baking and char. Most commonly done with seeds (\eg~sesame, oats, flax-seed).
+mix-ins.  This does not work for all mix-ins, as some can't handle the high
+temperatures during baking and char. Most commonly done with seeds
+(\eg~sesame, oats, flax-seed).
 
 \subsection{Swirled colors}
 Mix-ins that change the color of the dough bring the opportunity for even more

book/troubleshooting/misc.tex

@@ -188,7 +188,7 @@ protecting your sourdough starter from aerobic mold entering through
 the top.
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch}
   \caption[Hooch] {Hooch building on top of a sourdough
       starter~\cite{liquid+on+starter}.}%
@@ -763,20 +763,3 @@ is concentrated extracted gluten from wheat flour.
 
 I~recommend that you add around \qty{5}{\gram} of wheat gluten for every
 \qty{100}{\gram} of flour that you are using.
-
-\subsection[Incorporating seeds into the dough]{What's the best stage to
-incorporate inclusions (seeds) into the dough?}
-
-You can include seeds directly at the start when mixing the dough. If you use
-whole seeds such as wheat or rye kernels, soak them in water overnight and
-then rinse them before adding them to the dough. This makes sure that they
-are not crunchy and are soft enough when eating the bread. If you forgot to soak
-them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
-water before adding them to your dough.
-
-If you want to sweeten the dough, your best option is to add sugar during the
-shaping stage. Sugar added too early in the process typically gets fermented until none of it
-remains. Adjust your shaping technique a little bit and spread your sugar
-mixture over a flattened-out dough. You can then roll the dough together,
-incorporating layers of sugar.
-