I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature, my bread develops better flavors. My starter is 20 months old now.
This week I mixed the "usual" bread dough, but to a 300 gram flour loaf, I added 2 TBSP of Extra Virgin Olive Oil (EVOO) to the mix. What a beautiful difference! The dough was softer, and the final product had a much more supple crumb. I highly recommend trying this! Next week I'm adding EVOO with some fresh basil leaf.