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: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce  Q: Is that suitable for someone who doesn't eat shellfish? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  Q: Do I use the same amount that I would have used of clam juice? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  <sep> FOLLOWUP_Q: Will it have the same consistency?
No

CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity  <sep> FOLLOWUP_Q: Can you knead the dough too much?
Yes

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  <sep> FOLLOWUP_Q: Why is it important to increase the fermentation time ?

Yes