Center TikZ figures

Because it looks better

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