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:`.

Example Input: CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster  Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen? A: As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven  Q: Should I shorten the prove time and if so how to I judge how much? A: bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time 
Example Output: Does the water temperature have an impact on just the rise or on the proving as well?

Example Input: CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first  Q: What would you recommend? A: use cornstarch (cornflour) instead 
Example Output: Why would you say cornstarch instead of flour?

Example Input: CONTEXT: If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy.Obviously if you add dairy, then you're dealing with that dairy shelf-life, and that isn't very long at all.  <sep>  Q: How long is it safe to drink coffee after brewed? A: Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy 
Example Output:
Should it be refrigerated?