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:'.

Input: Consider Input: CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What's the right temperature? A: t should be between 105-110  Q: What happens if it's too cold? A: If it's too cool then you won't activate the yeast  <sep> FOLLOWUP_Q: What happens if it's too hot?

Output: if you get it too warm you'll start to kill it


Input: Consider Input: CONTEXT: I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US counterparts. Coarse polenta is like ball bearings, fine polenta is still too coarse for decent cornbread and fritters. You can get fine corn meal in the UK now, which is slightly finer than your average US cornmeal, but not as fine as US corn flour. So if I'm in the US using an American recipe that calls for fine corn meal I'd just use regular corn meal, if I'm in the US using a UK recipe and it calls for fine corn meal it would probably mean fine polenta, which is what you generally get in the US.  <sep>  Q: What is "fine ground cornmeal"? A: I'd just use regular corn meal, if I'm in the US  Q: What is the difference between "regular corn meal" in the US and other places? A: a UK recipe and it calls for fine corn meal it would probably mean fine polenta  <sep> FOLLOWUP_Q: What is fine corn meal in the US?

Output: US corn flour


Input: Consider Input: CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  <sep> FOLLOWUP_Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?


Output: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure


