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:`.

[Q]: CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: I want to try eating more whole grain bread but it is often to hard. Is there any way to make this softer? A: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds 
[A]: Is there any other option than the microwave?


[Q]: CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: How do I get my pizza dough to rise? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What temperature should the water be? A: It should be between 105-110 
[A]: What else do I need to consider


[Q]: CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce? A: You will need to make sure that some actual condensation occurs  Q: Can I just let it simmer on the barbecue and have wood chips in water to provide smoke? A: it may be simpler to add a liquid smoke-type product directly  Q: Should I keep the lid of the pot on or off? A: having a lid 
[A]:
Would it be better just to roast the peppers before I try to make a pepper sauce?