TASK DEFINITION: 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:`.
PROBLEM: CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable.  <sep>  Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: Why is it important to increase the fermentation time ? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch  Q: wouldn't the sourdough break down the gluten in the sponge ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable  Q: What is the right amount of starter I should use ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable 

SOLUTION: do you have any other tips for making a perfect sponge ?

PROBLEM: CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best 

SOLUTION: Is there a way I can prevent freezer chill from happening in the first place?

PROBLEM: CONTEXT: Buckwheat seems to have fallen out of favor in the US. In other countries it is still a staple.In Russia buckwheat (grechka) is eaten as a hot cereal- just boil it until it bursts and add some sweetened condensed milk. Delicious. In fact- the best way I have purchased it locally is by finding international grocery stores that have a Russian section.It has a very distinctive nutty, earthy flavor. You would recognize it if you have had it so it seems unlikely to me that there might be some clandestine usage and you are "out of the loop" at all.Although it is very nutritious (a whole grain and all), it is used in pancakes just for the flavor. It's usage in pancakes seems to be purely traditional and taking informal surveys of my friends (in Texas) it is uncommon for anyone to know what it is at all.  <sep>  Q: Why Buckwheat Pancakes? A: whea  Q: Yes A: Buckwheat seems to have fallen out of favor in the US. In other countries it is still a staple  Q: Where is buckwheat harvested? A: the best way I have purchased it locally is by finding international grocery stores that have a Russian section 

SOLUTION:
How much does buckwheat cost?