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:'.
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Question: CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> Q: How long will a bread ferment last before it is no good? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> FOLLOWUP_Q: What can I do with the bread after fermentation?

Answer: No

Question: CONTEXT: That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented drinks (like fermented lemonade etc) - your ginger ale would be yeast based soda, by the way, if you drink while fairly young and carbonated, like with a day or two of fermentation (you can have longer storage if not actively fermenting, ie in the fridge where yeasts are nearly dormant or having killed the yeasties off somehow) while it will likely grow increasingly alcoholic if you leave it an extended amount of time.This precipitate isn't a problem, it might be off-putting to see or taste (if you get a whole mouthful) but it isn't harmful and I at least will often drink it because I don't care enough to avoid it, but if you don't like it you can rack the beverage - that is, let it sit still to settle, and gently pour or siphon from the (clearer) top, and stop pouring when just the settled, cloudy yeasty dregs are left. If you're fermenting for an extended period of time (ie, alcohol) these may be racked several times while aging to keep the yeast from building up and possibly introducing off flavors - though its usually a few months between racking, so I wouldn't expect off flavors to develop quickly. <sep> Q: I am sorry but I have no idea. I didn't know you could make your own ginger ale.###You learn something new everyday as the old saying goes. A: your ginger ale would be yeast based soda <sep> FOLLOWUP_Q: There is tea in ginger ale?

Answer: No

Question: CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking. <sep> Q: What suggestion would you give for building a pizza?

Answer:
No