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: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? A: adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker  <sep> FOLLOWUP_Q: So is there a rule or ratio by which I must decrease the yeast for every unit of sugar added?

A: No
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Q: CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns? A: Part of the reason for whole pepercorns is the surface area  Q: Is there anything else you can tell me about the surface area? A: if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  Q: Anything else you can tell me about it? A: It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle  <sep> FOLLOWUP_Q: Have you ever used a recipe that had whole peppercorns?

A: No
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Q: CONTEXT: While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature.If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.You might also try using bread flour. Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there. I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour. Bread flour will also have a bit more flavor and produce more browning from the additional protein.  <sep>  Q: How do you make Yorkshire Puddings rise reliably? A: If the eggs and milk aren't room temp to even slightly warm  Q: Why do they need to be warm? A: it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion  <sep> FOLLOWUP_Q: Do you have a foolproof method for making sure they rise every time?

A:
No
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