Center TikZ figures

Because it looks better

book/baking/baking.tex

@@ -3,10 +3,12 @@ your dough into the oven. This is typically done after your
 dough has gone through the bulk fermentation and proofing stage.
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-baking-process.tex}
   \caption{A schematic visualization of the baking process using different
   sources of steam in a home oven.}%
   \label{fig:baking-process}
+\end{center}
 \end{figure}
 
 Some other breads like flatbreads
@@ -214,10 +216,12 @@ created from the dough and water source stays
 around your dough.
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-inverted-tray-method.tex}
   \caption{A schematic visualization the inverted tray baking method that
   works great for home ovens.}%
   \label{fig:inverted-tray-process}
+\end{center}
 \end{figure}
 
 

book/bread-types/bread-types.tex

@@ -163,10 +163,12 @@ few steps, you can stop buying bread forever. This works with
 any flour, including gluten-free options.
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-process-flat-bread.tex}
   \caption{The process of making a flatbread is very simple, requiring very little effort. This
   type of bread is especially handy for busy bakers.}%
   \label{fig:flat-bread-process}
+\end{center}
 \end{figure}
 
 This is my go-to recipe that I~use to make bread whenever

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

@@ -27,11 +27,13 @@ of gluten development, the final bread will feature a denser
 crumb compared to wheat.
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-non-wheat-process.tex}
   \caption{A visualization of the process to make non-wheat sourdough bread.
   The process is much simpler than making wheat sourdough bread. There is
   no gluten development. The ingredients are simply mixed together.}%
   \label{fig:non-wheat-sourdough}
+\end{center}
 \end{figure}
 
 This chapter will focus on making rye bread. The flour could

book/sourdough-starter/sourdough-starter-types.tex

@@ -119,6 +119,7 @@ starter's flavor by changing the type to a liquid starter.
 
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-liquid-starter-conversion.tex}
   \caption{The process to convert your regular or stiff starter into a liquid starter. The whole
   process takes around 3 days. The longer you maintain your starter at the
@@ -127,6 +128,7 @@ starter's flavor by changing the type to a liquid starter.
   anaerobic microorganisms. This boosts bacteria that create lactic acid rather
   than acetic acid. The resulting acidity will be perceived as milder.}%
   \label{fig:liquid-starter-conversion}
+\end{center}
 \end{figure}
 
 The liquid starter is made at a hydration of around 500 percent. This means
@@ -212,6 +214,7 @@ for a visual example of the starter's required hydration level.
 \end{figure}
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-stiff-starter-conversion.tex}
   \caption{The process to convert your regular starter into a stiff starter. The whole
   process takes around 3 days. The longer you maintain your starter at the
@@ -220,6 +223,7 @@ for a visual example of the starter's required hydration level.
   The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
   consider increasing this to 60 percent.}%
   \label{fig:stiff-starter-conversion}
+\end{center}
 \end{figure}
 
 In the stiffer environment the yeast thrives more. This means you will have

book/sourdough-starter/sourdough-starter.tex

@@ -127,9 +127,11 @@ inverted one on top. The container shouldn't be airtight,
 you still want some gas exchange to be possible.
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-starter-process.tex}
   \caption{The process of making a sourdough starter from scratch.}%
   \label{fig:sourdough-starter-process}
+\end{center}
 \end{figure}
 
 Now an epic battle begins. In one study scientists
@@ -248,11 +250,13 @@ yeast has been isolated like this from century old sourdough
 starters.
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-starter-readiness.tex}
   \caption{A flow chart showing you how to determine if your sourdough starter is ready to be used.
   For checking readiness look at a size increase and take note of your starter's smell. Both are important
   indicators to check for readiness.}%
   \label{fig:sourdough-starter-readiness}
+\end{center}
 \end{figure}
 
 The key signs to look at are bubbles that you see in your starter
@@ -315,6 +319,7 @@ yeast part of your sourdough and balance the fermentation.
 \section{Maintenance}
 
 \begin{figure}[!htb]
+\begin{center}
   \input{figures/fig-starter-maintenance.tex}
   \caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
   piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
@@ -322,6 +327,7 @@ yeast part of your sourdough and balance the fermentation.
   hydration level. Adjust the water content accordingly when you use a stiff
 starter.}%
   \label{fig:sourdough-maintenance-process}
+\end{center}
 \end{figure}
 
 You have made your sourdough starter and your first bread. How do you perform

book/wheat-sourdough/wheat-sourdough.tex

@@ -43,9 +43,11 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{figure}[!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}
 
 The whole process of making great sourdough bread starts with
@@ -95,6 +97,7 @@ doesn't have a good balance of yeast to bacteria, so will your
 main dough.
 
 \begin{figure}[!htb]
+\begin{center}
   \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
@@ -102,6 +105,7 @@ main dough.
   60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
   for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
+\end{center}
 \end{figure}
 
 Generally, think of the dough you are mixing as a big starter with salt.
@@ -544,9 +548,11 @@ all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
 \begin{figure}[!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}
 
 It might sound odd, but the most important part of kneading is waiting. By
@@ -751,12 +757,14 @@ is much larger. The doughs are perfect to be made in a
 machine.
 
 \begin{figure}[!htb]
+\begin{center}
   \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
   fermentation progress.}%
   \label{fig:bulk-fermentation}
+\end{center}
 \end{figure}
 
 Experienced bakers will tell you to go by the look and feel of
@@ -1086,10 +1094,12 @@ 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{center}
   \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}
+\end{center}
 \end{figure}
 
 The goal of dividing your dough into smaller pieces is to portion
@@ -1198,10 +1208,12 @@ your environment.
 \section{Shaping}
 
 \begin{figure}[!htb]
+\begin{center}
   \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}
+\end{center}
 \end{figure}
 
 Shaping will give your dough the final shape before baking. After
@@ -1418,10 +1430,12 @@ their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
 \begin{figure}[!htb]
+\begin{center}
   \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}
+\end{center}
 \end{figure}
 
 To me, the sole purpose of cold proofing is its ability to allow you