About: http://webisa.webdatacommons.org/230988383

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	Reply ??? The Baker's Hotline November 30, 2013 at 11:19 am Rye and other whole grain flours will certainly require more water when making a sourdough so you were absolutely correct to add more water.
http://www.w3.org/ns/prov#wasQuotedFrom	kingarthurflour.com