Hey, Herman,
Would you believe that we use San Francisco Sour Dough Bread (SFSDB) for French toast (FT), too? I do not know whether you have ever been out here, but we pride ourselves on the special taste of SAN FRANCISCO sour dough bread; it tastes different and has a different texture than other sour doughs. I am addicted to it.
Oh yeah, the French word for French toast means "lost bread" because they would use stale bread, etc. for making FT. It was a way to salvage "lost" bread. Nice piece of trivia, huh?
Try SFSDB some day with PBJ--if I am ever near Raliegh, I'll drop some off. Unfortunately, the closest I ever get to Raliegh these days is Miami--on my way to the Carib--but who knows?
And apricot jam does sound interesting, 100-days; last night I dined on SFSDB/PBJ made with some local strawberry jam--maybe I'll stop by Safeway again for some apricot. This could revolutionize my whole lunchtime routine.
Let me give you one more quote before I go--I love quotes--This comes from Vinegar Joe Stillwell, a WWII general who was responsible for the China-Burma-India sector for the USA. He had a sign on his desk that said, "Iligitamati non carborundum." Which was his pseudo Latin for, "Don't let the bastards grind you down." It helps me to remember that quote sometimes!
Joewr