Move mixing seed from troubleshooting to mix-ins

This was written way before the mix-ins sections, made sense back then
but not so much anymore so moving it out.

formatted text and added centering, labels etc while at it.

book/mix-ins/mix-ins.tex

@@ -8,6 +8,7 @@ \chapter{Mix-ins}%
 \end{quoting}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{pumpkin-sourdough}
   \caption[Pumpkin sourdough softbuns]{These soft pull-apart sourdough
     buns have been made with the addition of pumpkin purée. The mashed pumpkin
@@ -23,6 +24,7 @@ \chapter{Mix-ins}%
 \section{Categories}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{pumpkin-on-flour}
   \caption[Pumpkin puré]{A common mix-in technique is to replace some of
     the dough's water with another liquid. In this case, puréd pumpkin replaced
@@ -64,10 +66,12 @@ \section{Categories}
 change multiple aspects of the final bread at the same time.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{seeded-sourdough}
   \caption[Seeded sourdough]{In this case a combination of flax, sunflower and
     sesame was added to the dough. The seeds will slightly dehydrate the dough
-    during fermentation and thus adding a bit more water (\qtyrange{1}{2}{\percent}) is advised.}%
+    during fermentation and thus adding a bit more water
+    (\qtyrange{1}{2}{\percent}) is advised.}%
 \end{figure}
 
 Mix-ins affect the structure of the dough. One aspect is the impact on
@@ -97,6 +101,7 @@ \subsection{Flours}
 usually moderately affect the color.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{broa}
   \caption[Broa de milho]{Broa de milho is a traditional Portuguese bread
   made out of half rye and half corn flour.}%
@@ -120,9 +125,11 @@ \subsection{Liquids}
 affecting taste and texture.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{beer-bread}
-  \caption[Stout beer bread]{Dark hearty stouts work excellently as a water replacement
-  when making sourdough bread. The resulting loaf features a hearty malty taste}%
+  \caption[Stout beer bread]{Dark hearty stouts work excellently as a water
+  replacement when making sourdough bread. The resulting loaf features a
+  hearty malty taste}%
 \end{figure}
 
 \begin{itemize}
@@ -166,12 +173,14 @@ \subsection{Seeds and nuts}
 dough.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{stollen-close-up}
   \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
-    bread featuring a variety of mix-ins. The dough typically contains candied lemon,
-    candied orange, and raisins. The mix-ins are soaked in rum before being added to
-    the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release
-    their aroma to the baked product.}%
+    bread featuring a variety of mix-ins. The dough typically contains candied
+    lemon, candied orange, and raisins. The mix-ins are soaked in rum before
+    being added to the dough. While the stollen matures after baking (up to
+    \num{6} months) the candied ingredients release their aroma to the baked
+    product.}%
 \end{figure}
 
 \begin{itemize}
@@ -190,11 +199,13 @@ \subsection{Seeds and nuts}
 
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{seeds-bread}
-  \caption[Whole-rye with rye berries]{A sourdough bread made with half whole-rye flour and half rye berries. The
-  berries are typically boiled for 10~minutes to allow them to soften a bit. When baking a loaf
-  it is advised to use a thermometer to measure whether it is done baking. The final bread
-  features a hearty tangy flavor and has a moist crumb.}%
+  \caption[Whole-rye with rye berries]{A sourdough bread made with half
+      whole-rye flour and half rye berries. The berries are typically boiled
+      for 10~minutes to allow them to soften a bit. When baking a loaf it is
+      advised to use a thermometer to measure whether it is done baking. The
+      final bread features a hearty tangy flavor and has a moist crumb.}%
 \end{figure}
 
 \subsection{Spices and flavor mix-ins}
@@ -248,40 +259,63 @@ \subsection{Combinations}
 \section{Techniques}
 
 Adding mix-ins to the dough is just the simplest approach. Add the mix-ins
-directly when you knead the dough. After the first kneading wait for 30 minutes to see
-if the dough has enough or too much water. In the case of whole-soaked berries
-(\eg~rye or wheat) chances are that the berries will release some water and make the dough
-wetter. In this case, you will want to add a bit more flour to the dough to
-compensate for the high hydration.
+directly when you knead the dough. After the first kneading wait for 30
+minutes to see if the dough has enough or too much water. In the case of
+whole-soaked berries (\eg~rye or wheat) chances are that the berries will
+release some water and make the dough wetter. In this case, you will want to
+add a bit more flour to the dough to compensate for the high hydration.
+
+\subsection[Incorporating seeds into the dough]{What is the best stage to
+incorporate inclusions (seeds) into the dough?}%
+\label{subec:incorporate-seeds}
+
+You can include seeds directly at the start when mixing the dough. If you use
+whole seeds such as wheat or rye kernels, soak them in water overnight and
+then rinse them before adding them to the dough. This makes sure that they are
+not crunchy and are soft enough when eating the bread. If you forgot to soak
+them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
+water before adding them to your dough.
+
+If you want to sweeten the dough, your best option is to add sugar during the
+shaping stage. Sugar added too early in the process typically gets fermented
+until none of it remains. Adjust your shaping technique a little bit and
+spread your sugar mixture over a flattened-out dough. You can then roll the
+dough together, incorporating layers of sugar.
 
 \subsection{Adding before shaping}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{apple-swirl}
   \caption[Apple swirl buns]{A great technique is to add some of your mix-ins
-  directly before shaping. In this case, a mixture of apples, cinnamon and brown
-  sugar was applied. Proceed and roll the dough together. Afterward cut the roll
-  into smaller pieces using a sharp knife, dough scraper or dental floss. Place
-  each piece of dough next to each other in a greased bowl to allow them to be proofed.
-  Proceed and bake as you would normally do. The benefit of this technique is that
-  the mix-ins will not be fermented. This is typically required in the case of sugar
-  since you want the final baked goods to feature sweetness. If included upon
-  initial mixing most of the sugar would be fermented and the bread would not taste sweet.}%
+      directly before shaping. In this case, a mixture of apples, cinnamon and
+      brown sugar was applied. Proceed and roll the dough together. Afterward
+      cut the roll into smaller pieces using a sharp knife, dough scraper or
+      dental floss. Place each piece of dough next to each other in a greased
+      bowl to allow them to be proofed.  Proceed and bake as you would
+      normally do. The benefit of this technique is that the mix-ins will not
+      be fermented. This is typically required in the case of sugar since you
+      want the final baked goods to feature sweetness. If included upon
+      initial mixing most of the sugar would be fermented and the bread would
+      not taste sweet.}%
+  \label{fig:apple-swirl}
 \end{figure}
 
 Another approach is to lay the dough out flat after the bulk fermentation.
 Then using a spatula spread your ingredient over the flat dough. Continue with
 your regular shaping and/or roll up the dough. When creating a roll you can
 use a sharp knife to cut the dough, dental floss works great too. Afterward,
-place the tiny swirls in a container to let them proof and become fluffier. This is an
-excellent way to add sweet mixins as the microbes will not ferment them. When
-adding sugar to the initial dough it will be fermented and the resulting dough
-will not taste sweet (depending on the fermentation duration). This approach
-is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls
+place the tiny swirls in a container to let them proof and become fluffier.
+This is an excellent way to add sweet mix-ins as the microbes will not ferment
+them. When adding sugar to the initial dough it will be fermented and the
+resulting dough will not taste sweet (depending on the fermentation duration).
+This approach is excellent for garlic/cheese rolls, garlic/herb rolls, and
+cinnamon rolls
 
 \subsection{Covering the surface}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{surface-seeds}
   \caption[Surface seeds]{These are chop buns which are created by chopping
     up a retarded dough into smaller pieces before baking. Then each piece of
@@ -290,6 +324,7 @@ \subsection{Covering the surface}
     coverings add superb additional flavor and can be adjusted depending on
     your preference. I love adding a mixture of sunflower, flax, and
     sesame seeds.}%
+  \label{fig:surface-seeds}
 \end{figure}
 
 This works best for either powders or small bits. After shaping wrap your
@@ -299,8 +334,9 @@ \subsection{Covering the surface}
 
 Another approach commonly used with buns is to wet the surface or dump the
 dough in water. Afterward, dip the wetted piece of dough into your bowl of
-mixins.  This does not work for all mix-ins, as some can't handle the high temperatures
-during baking and char. Most commonly done with seeds (\eg~sesame, oats, flax-seed).
+mix-ins.  This does not work for all mix-ins, as some can't handle the high
+temperatures during baking and char. Most commonly done with seeds
+(\eg~sesame, oats, flax-seed).
 
 \subsection{Swirled colors}
 Mix-ins that change the color of the dough bring the opportunity for even more

book/troubleshooting/misc.tex

@@ -188,7 +188,7 @@ \subsection{Liquid on top of my starter}
 the top.
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch}
   \caption[Hooch] {Hooch building on top of a sourdough
       starter~\cite{liquid+on+starter}.}%
@@ -763,20 +763,3 @@ \subsection{My flour has low gluten content --- what should I~do?}
 
 I~recommend that you add around \qty{5}{\gram} of wheat gluten for every
 \qty{100}{\gram} of flour that you are using.
-
-\subsection[Incorporating seeds into the dough]{What's the best stage to
-incorporate inclusions (seeds) into the dough?}
-
-You can include seeds directly at the start when mixing the dough. If you use
-whole seeds such as wheat or rye kernels, soak them in water overnight and
-then rinse them before adding them to the dough. This makes sure that they
-are not crunchy and are soft enough when eating the bread. If you forgot to soak
-them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
-water before adding them to your dough.
-
-If you want to sweeten the dough, your best option is to add sugar during the
-shaping stage. Sugar added too early in the process typically gets fermented until none of it
-remains. Adjust your shaping technique a little bit and spread your sugar
-mixture over a flattened-out dough. You can then roll the dough together,
-incorporating layers of sugar.
-