About: http://webisa.webdatacommons.org/235258553

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	It???s great to be able to reduce rising times from 3 or 4 hours down to 60 to 90 minutes ??? especially when your dough includes eggs, milk, or other perishable ingredients.
http://www.w3.org/ns/prov#wasQuotedFrom	kingarthurflour.com