Use TiKZ plot for sourdough strenghth

book/wheat-sourdough/wheat-sourdough.tex

@@ -45,7 +45,7 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{flowchart}[!htb]
-\centering
+  \centering
   \input{figures/fig-wheat-sourdough-process.tex}
   \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
@@ -579,7 +579,8 @@ your gluten network transforms into a web-like structure. This is what
 traps the gases during the fermentation process~\cite{how+does+gluten+work}.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
+  \centering
+  \input{plots/fig-yeast-sourdough-strength.tex}
   \caption[Dough strength over time without kneading]{A schematic
       visualization of automatic gluten development. The doughs are not
       kneaded, just initially mixed.  Note how dough strength deteriorates
@@ -587,8 +588,6 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
       sourdough due to the bacteria's gluten proteolysis.}%
   \label{fig:wheat-yeast-sourdough-degradation}
 \end{figure}
-% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
-% the source of this visualization
 
 The soaking process has to be extended the more whole-wheat flour is used.
 The purpose of the wheat kernel's outer bran is to soak up water as fast