Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

Q: CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  Q: Would sour cream count as a liquid? A: you can start by calculating all the liquid and fat ingredients as if they were "hydration  Q: Would eggs count as hydration? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc  <sep> FOLLOWUP_Q: How do you tell if the dough is hydrated enough?

A: Yes
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Q: CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.  <sep>  Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy  <sep> FOLLOWUP_Q: how long would they last freezing?

A: No
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Q: CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey?

A:
Yes
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