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:'.

Q: 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 ?

A: No
****
Q: CONTEXT: Yes, nuts are very fatty, and they will eventually go rancid if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old. <sep> Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid Q: How long are they good for? A: Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell <sep> FOLLOWUP_Q: Does it matter what variety?

A: No
****
Q: CONTEXT: It's my opinion that the "proper temperature" is a number set by lawyers, not by chefs. The government standard for a roast bird is 180F (83C)! Are you kidding me? HTST pasteurization is 161F (72C) for 20 seconds, but my turkey has to get to 180F for safe human consumtion? What the hell kind of bacteria do they think live in there?165F (74C) is a common number, and a pretty decent one, though I always take mine out before that for the reason below.You need to remember that the internal temperature of the bird will continue to rise for a while after you take it out of the oven: the heat on the outside is still migrating inward. If you wait to take it out until the internal temperature is the "right" temperature, by the time it peaks, it'll be 10F (~5C) HIGHER than the right temperature, and that's in the dry zone. We're talking 190F (88C) thanksgiving football. Blech.Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly. If you haggle with the temperature, and your white meat is still on the dry side, you might try brining the bird for 24 hours or so. It makes a big difference in terms of juiciness. <sep> Q: Why does my chicken breast become so dry? A: Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly <sep> FOLLOWUP_Q: Why would the breast be the hardest part to cook?

A:
Yes
****