Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Q: CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably  <sep> FOLLOWUP_Q: The dough is sticky, should I weigh the ingredients as opposed to measuring?

A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise
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Q: CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture  <sep> FOLLOWUP_Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive?

A: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water
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Q: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  <sep> FOLLOWUP_Q: Anything I can do so it doesn't curl?

A:
The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon
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