Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
One example: CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it. <sep> Q: How do I make whole multi grain bread softer? A: mist some water on both sides of the bread slices <sep> FOLLOWUP_Q: Does that make it soggy?
Solution is here: Experiment with the amount of water (but keep it low)
Explanation: Here the follow-up question asks about a way to make the bread softer. The answer (Experiment with the amount of water) is mentioned in the passage.

Now, solve this: CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt. <sep> Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt Q: Can you tell me more? A: I found that the texture was the same as my starter yogurt and was without the pithy texture <sep> FOLLOWUP_Q: What's your starter yogurt can you elaborate more?
Solution:
non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch