instruction:
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:`.
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: 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  Q: So I should suck the air out of the packaging? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can 
answer:
Should I use something other then polyproplene?


question:
CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time  Q: Is the coffee that is first dispensed from the machine the same quality as the coffee which is dispensed in the middle or end of the process? A: By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be  Q: Would the first cup be too strong? A: For best quality, you should wait for the entire brew  Q: Sometimes at work, I don't feel like waiting for 10 cups to brew, is that a problem? A: The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew 
answer:

Does it usually take 3 minutes for ten cups to finish brewing?


