Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

[EX Q]: CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the "spent" starter each time you feed. <sep> Q: How do I feed a sour culture? A: Remove and discard (or use elsewhere) half or more of starter Q: What goes into the starter? A: Add fresh flour and water in the desired proportions Q: Is 70g flour and 70g warm water the correct proportions? A: Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic
[EX A]: Is there a specific type of flour I should use?

[EX Q]: CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil. <sep> Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil
[EX A]: Some I mixed with lemon/orange zest, will that pose a problem?

[EX Q]: CONTEXT: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking. Yes, salt will draw moisture from the meat initially, but over time that moisture will migrate back into the meat taking the salt with it! The salt also breaks down the protein structure in the muscle rendering a more tender steak.The steak is rinsed and dried (a wet steak will steam not char), seasoned, and fired.Ground beef can be handled in the same fashion. Using a medium or coarse salt and erring on the less salty side, you can find the right proportion to suit your taste. Season before forming or after. Some contend that the seasoning is made bitter by the heat and flame of the grill. Go figure.Other tips: The meat should be mixed and formed with a gentle hand use only as much pressure as it takes to hold the patties together. For almost foolproof rare or medium-rare meat, go right from fridge to grill. <sep> Q: Do you know why, what makes a burger taste so salty? A: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking Q: Is there anything I can do to get this result when cooking beef burgers at home? A: Ground beef can be handled in the same fashion
[EX A]:
Could the grill temperature play a factor?