About: http://webisa.webdatacommons.org/346141323

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	Professional bread bakers assure us that wood is the best material to shape dough on; it will hold a very light coating of flour in its pores, allowing the flour to stick slightly, but not too much.
http://www.w3.org/ns/prov#wasQuotedFrom	realbakingwithrose.com