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Stick to ch:XXX convention for labels

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2
book/baking/baking.tex
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@@ -1,5 +1,5 @@
\chapter{Baking}%
\label{chapter:baking}
\label{ch:baking}
\begin{quoting}
Baking refers to the part of the process where you are loading your dough into
the oven\footnote{While some breads like flatbreads could also be baked on the

2
book/book.tex
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@@ -35,8 +35,6 @@
\input{bread-types/bread-types}
\chapter{Wheat sourdough}%
\label{chapter:wheat-sourdough}
\input{wheat-sourdough/wheat-sourdough}
\input{non-wheat-sourdough/non-wheat-sourdough}

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book/bread-types/bread-types.tex
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@@ -348,4 +348,4 @@ But after baking you will be rewarded with a beautiful bread
with great taste and consistency.
There is a dedicated recipe and tutorial for this type of bread in the
\nameref{chapter:wheat-sourdough} chapter.
\nameref{ch:wheat-sourdough} chapter.

4
book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -1,5 +1,5 @@
\chapter{Non wheat sourdough}%
\label{chapter:non-wheat-sourdough}
\label{ch:non-wheat-sourdough}
\begin{quoting}
In this chapter you will learn how to make a basic sourdough bread
using non-wheat flour, basically all flour except spelt.
@@ -139,7 +139,7 @@ convenient time for you.
Once you are happy with the proofing stage, proceed and bake your dough
just like you'd normally do, more details can be found in
Chapter~\ref{chapter:baking}. One challenging aspect
Chapter~\ref{ch:baking}. One challenging aspect
of using a loaf pan is to make sure that the center part of your
dough is properly cooked. For this reason, it is best to use a thermometer
and measure the internal temperature. The bread is ready once the internal

6
book/sourdough-starter/sourdough-starter.tex
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@@ -1,5 +1,5 @@
\chapter{Making a sourdough starter}%
\label{chapter:sourdough-starter}
\label{ch:sourdough-starter}
\begin{quoting}
In this chapter you will learn how to make your
own sourdough starter, but before doing so you will
@@ -342,8 +342,8 @@ don't use this test and can't recommend it.
Once you see your starter is ready I~would recommend giving it
one last feeding and then you are ready to make your dough in the
evening or the next day. For the instructions on how to make your
first dough please refer to the next chapters (\ref{chapter:wheat-sourdough}
and~\ref{chapter:non-wheat-sourdough}) in this book.
first dough please refer to the next chapters (\ref{ch:wheat-sourdough}
and~\ref{ch:non-wheat-sourdough}) in this book.
If your first bread failed, chances are your fermentation hasn't
worked as expected. In many cases the reason is your sourdough starter. Maybe

2
book/storing-bread/storing-bread.tex
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@@ -1,5 +1,5 @@
\chapter{Storing bread}%
\label{chapter:storing-bread}
\label{ch:storing-bread}
\begin{quoting}
In this chapter you will discuss different methods of storing your bread, each
with their own pro and cons. This way your bread can be best enjoyed at a

3
book/wheat-sourdough/wheat-sourdough.tex
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@@ -1,3 +1,6 @@
\chapter{Wheat sourdough}%
\label{ch:wheat-sourdough}
\begin{quoting}
In this chapter, you will learn how to make
freestanding wheat sourdough bread.