About: http://webisa.webdatacommons.org/228878423

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	Stop as soon as most of the flour is incorporated into the batter; it???s best not to over-mix and risk deflating the batter.
http://www.w3.org/ns/prov#wasQuotedFrom	kingarthurflour.com