About: http://webisa.webdatacommons.org/295646152

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	Mason interestingly pointed out that sourdough, relying more on bacteria, facilitates baking with non-wheat flour such as rye, while yeast creates less of a rise in rye or other grains.
http://www.w3.org/ns/prov#wasQuotedFrom	blogspot.com