Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Example Input: CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice.  <sep>  Q: Why arent my peas dissolving for split pea soup? A: It takes more like 3 or 4 hours for the peas to dissolve 
Example Output: How high of a temperature should i be using?

Example Input: CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Is there a good reason to use glass rather than plastic for refrigerator pickles? A: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic  Q: Is there anything else I should keep in mind? A: is if you we going to can your pickles for extended shelf life 
Example Output: how long will they last in plastic?

Example Input: CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once 
Example Output:
When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?