Replace tikx pics

book/wheat-sourdough/wheat-sourdough.tex

@@ -43,7 +43,7 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-wheat-sourdough-process.pdf}
+  \input{figures/fig-wheat-sourdough-process.tex}
   \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
 \end{figure}
@@ -95,7 +95,7 @@ doesn't have a good balance of yeast to bacteria, so will your
 main dough.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-wheat-sourdough-starter-process.pdf}
+  \input{figures/fig-wheat-sourdough-starter-process.tex}
   \caption{The process to check your sourdough starter when making wheat-based doughs. In practice
   I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
   use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
@@ -544,7 +544,7 @@ all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-kneading-process.pdf}
+  \input{figures/fig-kneading-process.tex}
   \caption{The gluten development process for a wheat-based dough.}%
   \label{fig:wheat-sourdough-kneading-process}
 \end{figure}
@@ -751,7 +751,7 @@ is much larger. The doughs are perfect to be made in a
 machine.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-bulk-fermentation.pdf}
+  \input{figures/fig-bulk-fermentation.tex}
   \caption{During the bulk fermentation, multiple doughs are fermented together in bulk.
   A challenging aspect of homemade sourdough bread is to determine when this stage of
   fermentation is completed. This chart shows multiple available options to check on the bulk
@@ -1086,7 +1086,7 @@ 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]
-  \includegraphics{figures/fig-dividing-preshaping.pdf}
+  \input{figures/fig-dividing-preshaping.tex}
   \caption{Dividing is only required when you are making multiple loaves in a
   single dough batch.}%
   \label{fig:dividing-decision-tree}
@@ -1198,7 +1198,7 @@ your environment.
 \section{Shaping}
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-shaping-process.pdf}
+  \input{figures/fig-shaping-process.tex}
   \caption{A schematic visualization of the shaping process including checks
   for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
@@ -1418,7 +1418,7 @@ their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
 \begin{figure}[!htb]
-  \includegraphics{figures/fig-proofing-process.pdf}
+  \input{figures/fig-proofing-process.tex}
   \caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
   depends on your availability and schedule.}%
   \label{fig:proofing-process}