Hi! I've started making sourdough bread last year (in April if I remember well). My first attempts were disastrous but after a few weeks I've managed to master the basic principles. I have also bought a few books, but I wouldn't say they were very helpful. I think the best source of information and advice so far has been Sourdough Companion.
I bake mostly "simple" french-style bread for my family, and sometimes for friends. I've had some success with ciabatta, nut+honey bread and sourdough pizza crust. I plan to test sourdough pancakes and muffins next.
In October, I had to stop baking for 1 full month: I couldn't find any suitable flour in supermarkets and groceries in my region. I had to use whatever was left in the pantry to keep my sourdough culture alive till I found some decent flour. Ironically, I now use unbleached white flour from a major brand. It's cheap and it works well, although I'm still looking for a more "artisan" flour.
French-style white sourdough bread
75g starter (50% hydration)
100g unbleached white flour
410g unbleached white flour
(see attached picture)