About: http://webisa.webdatacommons.org/178779454

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	There are ways that one might be able to get the KABF to absorb more water, but you would perhaps have to take measures such as sifting the flour and autolysing the dough or otherwise subject the dough to a comparable rest period.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com