About: http://webisa.webdatacommons.org/321801246

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	He further suggests setting straight dough at slightly higher temperatures of 77 to 79 F (25 to 26 C), because straight dough contains all of the dough ingredients, such as salt, which has a retarding effect on yeast activity.
http://www.w3.org/ns/prov#wasQuotedFrom	theartisan.net