instruction:
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:'.
question:
CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste. <sep> Q: Can I bake bread with long-life milk? A: you can definitely use UHT milk in bread Q: What is UHT milk?###My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. A: UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk Q: Is this an acceptable substitute on its own? A: Using UHT won't change anything in the dough structure <sep> FOLLOWUP_Q: is there a way I can tweak the recipe to work better with this milk?
answer:
Yes

question:
CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body. <sep> Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food <sep> FOLLOWUP_Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results.
answer:
Yes

question:
CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the "spent" starter each time you feed. <sep> Q: How do I feed a sour culture? A: Remove and discard (or use elsewhere) half or more of starter Q: What goes into the starter? A: Add fresh flour and water in the desired proportions Q: Is 70g flour and 70g warm water the correct proportions? A: Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic <sep> FOLLOWUP_Q: Is there a specific type of flour I should use?
answer:
No