Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

CONTEXT: Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can.Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher concentration of iron (and possibly some other things) than raw. However, the actual process of cooking does nothing to change the amount of iron.  <sep>  Q: Why would cooked spinach contain more iron than raw? A: Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase 
Which is better to eat it raw or cooked ?

CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two.  <sep>  Q: how much juice should come out when curing pork belly for bacon? A: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies  Q: How will i know if the pork belly is curing properly? A: That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much  Q: How much salt should i use? A: I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge  Q: How long should i leave it in the fridge? A: Flip every day or so for a week. What I look for next is a firming up of the belly 
Should I include anything else besides salt during curing?

CONTEXT: The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final dough's hydration based on the hydration of your starter).For instance, if your original recipe included 30% starter (in baker's math), the faster version might have 40% starter and .5% yeast. If you use a liquid starter, you may then cut the water by 5% or so, and if you use a solid starter no further adjustment may be needed.  <sep>  Q: Is there any way to speed up dough maturation? A: add a small amount of yeast in addition to the sourdough starter 

how much time will be saved by using this method?