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:'.

[EX Q]: CONTEXT: Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles. <sep> Q: My sauce made from butter and cream is flaking and curdling, do you know what could be wrong? A: Sour cream will curdle if the fat content is not high enough <sep> FOLLOWUP_Q: Can it curdle if the heat is too high?
[EX A]: Yes

[EX Q]: CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours. <sep> Q: I was wondering Where can I get local grains in bulk? A: This really depends on the locale <sep> FOLLOWUP_Q: Is there a good source to buy them online?
[EX A]: No

[EX Q]: CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread. <sep> Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen? A: As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven Q: Should I shorten the prove time and if so how to I judge how much? A: bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time <sep> FOLLOWUP_Q: Does the water temperature have an impact on just the rise or on the proving as well?
[EX A]:
No