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: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep> FOLLOWUP_Q: What can I do with the bread after fermentation?

A: No
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Q: CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: When should I use convection when baking? A: in our case, we always use it (except for broiling of course  <sep> FOLLOWUP_Q: What are the advantages of convection?

A: Yes
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Q: CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor  Q: What else can you tell me about pickling? A: I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions  Q: Would you recommend it in relish? A: It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles  <sep> FOLLOWUP_Q: What about with carrots and onions?

A:
No
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