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:`.
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Question: CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt  Q: do we count things like sour cream, butter, milk, eggs? A: the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough  Q: Do we count just water/liquid? A: for lean doughs 

Answer: Does anything else factor in to the hydration of the dough?


Question: CONTEXT: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue.  <sep>  Q: What caused my meringue to fall after adding cocoa? A: Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue  Q: Was it the amount of cocoa powder? Was it the fact that it was dark cocoa? A: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once 

Answer: I see. When should I add the cocoa then?###Got it###Thank you!


Question: CONTEXT: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well. It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air.In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra.Its harder to tell from the description, but you may also be over baking the quiche. You want to cook it until the center just barely jiggles, about 180 F / 82 C.  <sep>  Q: Why is my quiche always coming out rubbery? A: It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air  Q: I have been whisking them before hand, should I not be doing that? A: In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra  Q: Ok thank you.###Are there any fillings that would cause this problem? A: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well 

Answer:
I have just been using bacon, peppers, and mushrooms. What sort of cheese should I use?


