I Like Mine With Sourdough! Trivia Quiz

Answer: French Toast

The recipe for French toast has been in existence since the 4th-5th centuries. Found in the "Apicius", a Roman cookbook, the recipe suggests that the crust be removed from the bread and the bread be broken into pieces before soaking it in a mixture of egg and milk, frying, and covering with honey. While it is served as a breakfast food in the United States, that is not the case in France, where it is served by some as a dessert. There are many variations on the recipe given, and many alternative names for the dish, including gypsy toast, German toast, and eggy bread.

Did you know that miners in San Francisco slept with their sourdough starter to keep it warm so that the yeast wouldn't die? That is why miners in the area were called sourdoughs!

Answer: Bruschetta

Traditionally served as the first course in an Italian meal, bruschetta can contain a wide variety of ingredients, but it can also be grilled bread that has been brushed with olive oil and garlic. In fact, it is believed that the simple form of the dish originated with the ancient Romans; olive growers would taste their newly-pressed olive oil on a piece of bread.

Did you know that for a time people believed that sourdough bread could only be made in San Francisco? It was thought that the foggy climate was best to cultivate the type of yeast that was used. Of course, it could have been a ploy of San Francisco bakers to keep their local product - well, local!

Answer: Bread Pudding

The recipe used in the making of bread pudding, a popular food in many countries, can be modified to make it either a main course food or a dessert. If it is used in a main course, the bread can be mixed with a wide variety of vegetables, meat, or cheese before it is baked. A sweet bread pudding, on the other hand, is made with fruits, nuts, sugar, or honey - the list of ingredients can go on and on - as seen in the recipe given. In either case, the bread is saturated with the liquid ingredients before the others are added prior to the baking.

Did you know that scientists have been able to identify the strain of bacteria used in making sourdough bread? It is called "Lactobacillus sanfranciscensis".

Answer: Breakfast Strata

A strata is a casserole that is made using layers of bread. Like many recipes, the ingredients in a breakfast strata are left up to the chef. An egg and milk mixture is poured over the layers of bread and other ingredients; the casserole then "rests" for a period of time in the refrigerator before being baked. The earliest recipe for a strata dates back to 1902.

Did you know that Boudin Bakery in San Francisco is known for its bread, which is marketed as "The Original San Francisco Sourdough"? It was opened in 1849 by Isidore Boudin, who had immigrated from France.

Answer: Stuffing

Stuffing can be any edible food that is used to fill the cavity of another food item. While turkey stuffing may be the best known form of the food in the United States, other food items, such as vegetables or eggs, may also be stuffed. An ancient Roman cookbook, "Apicius De Re Coquinaria", provides the earliest documented proof of the use of stuffing, which has also been called farce, forcemeat, or dressing. The type of ingredients used in the recipe for stuffing is endless - anything edible is fair game - and can even involve using one animal, such as a bird, to stuff in another, such as a pig.

Did you know that sourdough bread wasn't invented in San Francisco? One of the earliest specimens found dates back to Switzerland in approximately 3700 BC. Many scientists believe, however, that the true origin of the bread probably occurred in ancient Mesopotamia much earlier.

Answer: Croutons

Croutons are typically found in salads or soups, however, they are a good snack alone as well! Although they are often cube-shaped, they can actually come in any shape or size. The word "crouton" is derived from the French for "crust".

Did you know that some believe that the California prospectors mostly used yeast in their breads? It is true, however, that prospectors in Alaska and Canada probably relied more on sourdough starters to make their bread. In truth, it is actually excessive heat that destroys the sourdough culture - not the cold! On the other hand, commercial yeasts were somewhat unreliable in the cold weather.

Answer: Panzanella

Panzanella is an Italian salad that is mainly made with bread and tomatoes today; originally onions were used instead of tomatoes. It may contain other vegetables, such as cucumbers, shallots, lettuce, or bell peppers, along with the bread, which is soaked in water and then squeezed to dry it out before serving. This type of salad was first mentioned in the 16th century.

Did you know that baker's yeast is an innovation of the last 150 years? Bread has been made with some type of sourdough starter for quite a long while.

Answer: Panada

The bread that is used to make panada, also called panado, is boiled in water or milk to create a pulp, which can then be flavored with other foods, such as butter or sugar, as desired. Said to be a favorite of vegetarian Percy Bysshe Shelley, it is typically flavored in England with currants, sugar or other spices. Chefs in other European countries may add eggs, broth, butter or cheese. In the past it was typically made for those who were ill or elderly.

Did you know that the sourdough starter is known by many other names, including mother, chief, or sponge? Not only does it produce the bacteria needed in the leavening process, but the starter also produces the distinctive sour flavor of the bread.

Answer: Ribollita

Another type of bread soup, ribollita also contains an assortment of vegetables. Believed by some to have originated during the Middle Ages when peasants were given trenchers, pieces of bread that were used as a plate by the noblemen, in a charitable act, the trencher would then be boiled with whatever other vegetables were available. Some sources say that ribollita, which means "reboiled", was made with the soup that was left over from the day before.

Did you know that after the starter has been allowed to ferment for several days, refreshments of flour and water are added? This allows the yeast in the starter to remain active.

Answer: Kvass

Kvass is a drink that has been popular in Eastern European countries since medieval times. Described as the favorite drink of Russians during the time of Peter the Great, it is not considered an alcoholic drink, as the level of alcohol is relatively low. Kvass is also used as the base of some Russian soups and other dishes. A popular beverage sold by street vendors, it can also be flavored with mint or fruits, such as strawberries.

Did you know that there are many different types of sourdough bread? Examples include German pumpernickel, Ethiopian injera, Danish rugbrod, and Amish friendship bread.