diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index cf68d0e..a290d57 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -4,14 +4,14 @@ your dough into the oven. This is typically done after your
 dough has gone through the bulk fermentation and proofing stage.
 \end{quoting}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \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{figure}
+\end{flowchart}
 
 Some other breads like flatbreads
 could also be baked on the stove. This chapter focuses on the
@@ -192,7 +192,7 @@ way.
       fluffier crumb.}%
 \end{figure}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-dutch-oven-process.tex}
   \caption[Baking process with a dutch oven]{A visualization of the baking
@@ -203,7 +203,7 @@ way.
       darker.}%
   \label{fig:dutch-oven-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 Dutch ovens are an ideal way to bake with a lot of
 steam. They are not fully sealed. Regardless though,
diff --git a/book/book.tex b/book/book.tex
index cab03f5..08ec4f3 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -67,6 +67,7 @@
 
 \backmatter
 \printbibliography
+\listofflowcharts
 \listoftables
 \listoffigures
 
diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex
index 0695399..44966b7 100644
--- a/book/bread-types/bread-types.tex
+++ b/book/bread-types/bread-types.tex
@@ -165,7 +165,7 @@ easiest way to start making great bread at home. With just a
 few steps, you can stop buying bread forever. This works with
 any flour, including gluten-free options.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-process-flat-bread.tex}
   \caption[Flat bread process]{The process of making a flatbread is very
@@ -173,7 +173,7 @@ any flour, including gluten-free options.
       handy for busy bakers.}%
   \label{fig:flat-bread-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 This is my go-to recipe that I~use to make bread whenever
 I~have little time or when I~am abroad. You can choose
diff --git a/book/makefile b/book/makefile
index 3af2046..cc7e97e 100644
--- a/book/makefile
+++ b/book/makefile
@@ -205,6 +205,7 @@ clean_website_build: clean_ebook_build
 clean: clean_ebook_build clean_figures clean_website_build
 	$(CLEAN) -output-directory=book_serif book.tex
 	$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
+	-rm  book*/*.loc
 	-rm  book*/*.bbl
 	-rm  book*/*.run.xml
 	-rm -rf book*-epub/META-INF
diff --git a/book/non-wheat-sourdough/non-wheat-sourdough.tex b/book/non-wheat-sourdough/non-wheat-sourdough.tex
index 1b2da3d..5e9c12c 100644
--- a/book/non-wheat-sourdough/non-wheat-sourdough.tex
+++ b/book/non-wheat-sourdough/non-wheat-sourdough.tex
@@ -28,7 +28,7 @@ period, the bread can be baked. Due to the lack
 of gluten development, the final bread will feature a denser
 crumb compared to wheat.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-non-wheat-process.tex}
   \caption[Process for non-wheat sourdough bread]{A visualization of the
@@ -37,7 +37,7 @@ crumb compared to wheat.
       ingredients are simply mixed together.}%
   \label{fig:non-wheat-sourdough}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 This chapter will focus on making rye bread. The flour could
 be replaced with einkorn or emmer based on your preference.
diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex
index a7b0b11..caef01b 100644
--- a/book/sourdough-starter/sourdough-starter.tex
+++ b/book/sourdough-starter/sourdough-starter.tex
@@ -131,14 +131,14 @@ not airtight. I~like to use a glass and place another
 inverted one on top. The container shouldn't be airtight,
 you still want some gas exchange to be possible.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-starter-process.tex}
   \caption[Process for starter from scratch]{The process of making a sourdough
       starter from scratch.}%
   \label{fig:sourdough-starter-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 Now an epic battle begins. In one study scientists
 have identified more than 150 different yeast species living
@@ -256,7 +256,7 @@ your sourdough starter will catch up. Similarly, modern baking
 yeast has been isolated like this from century old sourdough
 starters.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-starter-readiness.tex}
   \caption[Sourdough readiness flow chart]{A flow chart showing you how to
@@ -265,7 +265,7 @@ starters.
       Both are important indicators to check for readiness.}%
   \label{fig:sourdough-starter-readiness}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 The key signs to look at are bubbles that you see in your starter
 jar. This is a sign that the yeast is metabolizing your
@@ -326,7 +326,7 @@ yeast part of your sourdough and balance the fermentation.
 
 \section{Maintenance}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-starter-maintenance.tex}
   \caption[Sourdough starter maintenance flowchart]{A full flowchart showing
@@ -338,7 +338,7 @@ yeast part of your sourdough and balance the fermentation.
       accordingly when you use a stiff starter.}%
   \label{fig:sourdough-maintenance-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 You have made your sourdough starter and your first bread. How do you perform
 maintenance for your starter? There are countless different maintenance
diff --git a/book/sourdough.sty b/book/sourdough.sty
index 793b547..26da7a1 100644
--- a/book/sourdough.sty
+++ b/book/sourdough.sty
@@ -13,6 +13,15 @@
 \usepackage{calc}
 \usepackage[font={sffamily, sbseries}]{quoting}
 
+\DeclareNewTOC[
+  type=flowchart,%
+  types=flowcharts,%  ,
+  float,
+  floattype=4,%
+  name=Flowchart,%
+  listname = {List of Flowcharts}
+]{loc}
+\setuptoc{loc}{chapteratlist}
 \DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
 
 % For tables
diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 8d1e7cd..8d0a682 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -320,14 +320,14 @@ and convert it into acetic acid. Acetic acid has a very pungent smell.
 When tasting acetic acid, the flavor of your bread is often perceived
 as quite strong.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \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}
+\end{flowchart}
 
 This is nothing bad. But if you would like to change
 the flavor of your final bread, consider converting
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 7b0d9c8..ec8694b 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -44,13 +44,13 @@ that tastes much better than any store-bought bread.
 
 \section{The process}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \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{figure}
+\end{flowchart}
 
 The whole process of making great sourdough bread starts with
 readying your sourdough starter. The key to mastering
@@ -98,7 +98,7 @@ properties are passed on to your main dough. If your starter
 doesn't have a good balance of yeast to bacteria, so will your
 main dough.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-wheat-sourdough-starter-process.tex}
   \caption[Process to prepare your starter before baking]{The process to check
@@ -111,7 +111,7 @@ main dough.
       water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 Generally, think of the dough you are mixing as a big starter with salt.
 After mixing all the ingredients, you have a green field environment again.
@@ -557,13 +557,13 @@ becomes more elastic and holds together better. This is the basis for trapping
 all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \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{figure}
+\end{flowchart}
 
 It might sound odd, but the most important part of kneading is waiting. By
 waiting you are allowing your flour to soak up water. This way the gluten
@@ -769,7 +769,7 @@ predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdou
 is much larger. The doughs are perfect to be made in a
 machine.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-bulk-fermentation.tex}
   \caption[Process to check the bulk fermentation]{During the bulk
@@ -779,7 +779,7 @@ machine.
       options to check on the bulk fermentation progress.}%
   \label{fig:bulk-fermentation}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 Experienced bakers will tell you to go by the look and feel of
 the dough. While this works if you have made hundreds of loaves,
@@ -1111,14 +1111,14 @@ once your sourdough finishes with the bulk fermentation stage.
 The step is required if you are making multiple loaves in one
 batch. It is optional if you are making a single loaf.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-dividing-preshaping.tex}
   \caption[Dividing decision tree]{Dividing is only required when you are
       making multiple loaves in a single dough batch.}%
   \label{fig:dividing-decision-tree}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 The goal of dividing your dough into smaller pieces is to portion
 your dough accordingly. This way you'll have multiple pieces of bread
@@ -1226,14 +1226,14 @@ your environment.
 
 \section{Shaping}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-shaping-process.tex}
   \caption[Shaping process]{A schematic visualization of the shaping process
       including checks for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 Shaping will give your dough the final shape before baking. After
 completing shaping, your dough proceeds to the proofing stage and
@@ -1451,7 +1451,7 @@ at a slower rate at colder temperatures. But I~doubt that they alter
 their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-proofing-process.tex}
   \caption[Proofing process]{A schematic overview of the different steps of
@@ -1459,7 +1459,7 @@ of retarding and flavor development.
       on your availability and schedule.}%
   \label{fig:proofing-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 To me, the sole purpose of cold proofing is its ability to allow you
 to better manage the timing of the whole process. Assuming you finished shaping