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: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that. <sep> Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps <sep> FOLLOWUP_Q: reasonably convinced that the purpose of pre-mixing the baking soda (base) into milk (very slightly acid) is to increase the amount of leavening that occurs. Could this be true?

Answer: No

Question: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat. <sep> Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen <sep> FOLLOWUP_Q: Will this work for 2 to 3 months?

Answer: Yes

Question: CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it. <sep> Q: What causes gaps/holes in homemade bread? A: large pockets of air in the dough before you bake it Q: How can I avoid them? A: try to make sure that you're not getting air trapped when rolling it Q: How about with like cinnamon bread, it always leaves a big hole? A: For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it Q: What else should I know? A: For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it <sep> FOLLOWUP_Q: Should I knead the dough more?

Answer:
No