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:'.

Input: Consider Input: CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable. <sep> Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch Q: Why is it important to increase the fermentation time ? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch Q: wouldn't the sourdough break down the gluten in the sponge ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable Q: What is the right amount of starter I should use ? A: if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable <sep> FOLLOWUP_Q: do you have any other tips for making a perfect sponge ?

Output: No

Input: Consider Input: CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed. <sep> Q: Can I Use cloves in stocks/broths?

Output: Yes

Input: Consider Input: CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos. <sep> Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing <sep> FOLLOWUP_Q: Which will work better, canning or freezing?
Output: Yes