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:`.
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Question: CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread.  <sep>  Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer  Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon 

Answer: will a combination of 50% wheat and 50% white flour change the flavor of the bread?


Question: CONTEXT: I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice.This is true for calorie tables that measure by volume (like here) and by weight.If you are cooking your rice by boiling and straining, you are effectively losing a few calories due to the starch that gets drained with the water, but that's not what you asked here.  <sep>  Q: How to maintain the calories in rice (which were present in it in its raw form) after cooking it? A: You aren't destroying calories, you are adding water (=0 cal) to the dry rice  Q: So to maintain the same calories I just don't drain the water? A: the rice absorbs the water 

Answer: Is there a difference in the calories or say white rice compared to brown rice ?


Question: CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy 

Answer:
What are other signs that the chocolate is spoiled?