Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  <sep> FOLLOWUP_Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?
[A]: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure


[Q]: CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: ou can add some glucose syrup, or you can 'invert' the sugar by adding some acid, n  <sep> FOLLOWUP_Q: what sort of acid would you recommend?
[A]: cream of tartar


[Q]: CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'? A: it can go bad  Q: What is an indication that it goes bad? A: If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid  Q: Does the taste change when it goes bad? A: Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem  <sep> FOLLOWUP_Q: What else changes when it goes off?
[A]:
if you're planning on serving it to anyone, you might want to cook a small bit to test