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:`.

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?
No

CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  <sep> FOLLOWUP_Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese
Yes

CONTEXT: When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones.  <sep>  Q: How come heating milk in the microwave is safe? A: Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would  <sep> FOLLOWUP_Q: How long should I heat milk?

No