| http://www.w3.org/ns/prov#value | - Ingredient quality can vary, too (if your chemical leaveners are old, things will not rise like they should, the wrong flour can seriously alter the texture, swapping out kinds of sugar is basically altering the wet ingredients, if you use eggs that are bigger or smaller than called for you will get weird things with the protein...) Baking can be really hard. (I still prefer it to cuisine, but I get wh
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