TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: try some ketchup  Q: Why ketchup? A: It might be there for body, but more likely for the umami kick that tomato past helps with 

SOLUTION: How much ketchup should I use to substitute if I need 2 TB of tomato paste?

PROBLEM: CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the "spent" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions 

SOLUTION: What is the proportion I should add flour and water in ?

PROBLEM: CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: Does that give you good results? A: and not worry about it  Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution? A: However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk 

SOLUTION:
What will happen if I just use the skim milk powder in this milk bread recipe?