Improve float placement in Starter section

book/sourdough-starter/sourdough-starter.tex

@@ -93,14 +93,22 @@ \section{The process of making a starter}
 
 Making a sourdough starter is very easy, all you need
 is a little bit of patience. It is in fact so easy that it can be summarized
-in a simple flowchart~\ref{fig:sourdough-starter-process} The flour you should
+in a simple Flowchart~\ref{fig:sourdough-starter-process} The flour you should
 use to bootstrap your starter is ideally a whole flour.
 You could use whole-wheat, whole-rye, whole-spelt or
 any other flour you have. In fact gluten free flours such
 as rice or corn would also work. Don't worry, you can always
 change the flour later. Use whatever whole flour you
 already have at hand.
 
+\begin{flowchart}[!htb]
+\centering
+  \input{figures/fig-starter-process.tex}
+  \caption[The full sourdough starter process]{The process of making a sourdough
+      starter from scratch.}%
+  \label{fig:sourdough-starter-process}
+\end{flowchart}
+
 Your flour is contaminated with millions of microbes. As explained
 before in the chapter about wild yeast and bacteria, these
 microbes live on the surface of the plant. That's why
@@ -131,22 +139,30 @@ \section{The process of making a starter}
 I~like to use a glass and place another
 inverted one on top.
 
-\begin{flowchart}[!htb]
-\centering
-  \input{figures/fig-starter-process.tex}
-  \caption[The full sourdough starter process]{The process of making a sourdough
-      starter from scratch.}%
-  \label{fig:sourdough-starter-process}
-\end{flowchart}
-
-Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent}
-scientists have identified more than \num{150}~different yeast species living
+Now an epic battle begins, as visualized in 
+Figure~\ref{fig:sourdough-starter-microbial-war}. In one 
+study~\cite{yeasts+biocontrol+agent} scientists have identified
+more than \num{150}~different yeast species living
 on a single leaf of a plant.
 All of the different yeasts and bacteria are trying to get
 the upper hand in this battle. Other pathogens such as mold
 are also being activated as we added water. Only the strongest
 most adaptable microorganisms will survive.
 
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
+  \caption[Microbial warfare during sourdough early days]{A simple
+      visualization of the microbial warfare that happens during the making of
+      a sourdough starter. The wild spores on the plant and flour become
+      activated the moment flour and water is mixed.  Only the most adapted
+      flour-fermenting microbes will survive. Because of unwanted microbial
+      fermentation it is advised to discard the feeding-leftovers of the first
+      days. The surviving yeast and bacteria continuously try to outcompete
+      each other for resources. New microbes have a hard time entering the
+      starter and are eliminated.}%
+  \label{fig:sourdough-starter-microbial-war}
+\end{figure}
+
 By adding water to the
 flour the starches start to degrade. The seedling tries to
 sprout but it no longer can. Essential for this process is the
@@ -188,20 +204,6 @@ \section{The process of making a starter}
 be due to previous contamination of flour fermenting microbes in
 my kitchen.
 
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
-  \caption[Microbial warfare during sourdough early days]{A simple
-      visualization of the microbial warfare that happens during the making of
-      a sourdough starter. The wild spores on the plant and flour become
-      activated the moment flour and water is mixed.  Only the most adapted
-      flour-fermenting microbes will survive. Because of unwanted microbial
-      fermentation it is advised to discard the feeding-leftovers of the first
-      days. The surviving yeast and bacteria continuously try to outcompete
-      each other for resources. New microbes have a hard time entering the
-      starter and are eliminated.}%
-  \label{fig:sourdough-starter-microbial-war}
-\end{figure}
-
 Wait for around 24~hours and observe what happens to your starter.
 You might see some early signs of fermentation already. Use your nose
 to smell the dough. Look for bubbles in the dough. Your dough