Correct reference to flowchart in dough strength section (#424)

book/wheat-sourdough/wheat-sourdough.tex

@@ -615,7 +615,7 @@ \section{Dough strength}
 a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
 
 When machine kneading a dough, opt for the same technique shown in
-figure~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
+flowchart~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
 speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
 setting. A good sign of a well-developed gluten network is