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: Firstly - shop-bought "packet" bread will keep for several days because it contains a lot of preservatives.In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough yeast cultivates a culture of friendly bacteria and an acid environment, all of which become natural preservatives. My experience seems to confirm this.Bread recipes containing egg, oil or milk tend to keep for longer than those without.As @SAJ14SAJ says, bread freezes very well. Loss of flavour in the freezer is not a commonly recognised phenomenon.One option is to slice a loaf of bread, bag it and freeze it. Take as many slices as you need at a time. It will defrost very quickly at room temperature, due to its low mass and high surface area.Another option is to make rolls, part-bake, and freeze. When you need them, take as many rolls as you need from the freezer, and place in the oven, to both defrost and complete the baking. You will get fresh baking smells and flavours from this.I suspect that home-made unleavened breads (pita, chapati, tortilla), without added preservatives, will not last long out of the freezer. Their advantage is that with no rise, they are so quick to make that they can be made fresh on-demand.  <sep>  Q: What kind of homemade sandwich bread or wrap lasts longest? A: Firstly - shop-bought "packet" bread will keep for several days because it contains a lot of preservatives  Q: But what lasts best that is homemade? A: In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads 

Answer: What can I do to make homemade bread last longer?


Question: CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved 

Answer: why is the difference unobserved?


Question: CONTEXT: Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating reason.There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help.You might try whisking in some more starch and then boiling it again. This would take some experimentation. I wouldn't replace the entire quantity of starch from the recipe at first.  <sep>  Q: My Pudding isn't setting? A: You might try whisking in some more starch and then boiling it again  Q: It has been out for several hours, is it still okay to boil again? A: If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help  Q: Can I add more cornstarch without boiling it again? A: Both the starch and egg proteins gel before the boiling temperature 

Answer:
Would it still be edible?