I had a go at baking my first sourdough loaves tonight - really happy with the loaves and their crust, although I haven't seen (or tasted) inside yet:
The starter seemed very aggressive - as I posted this morning, it took the top right off the large plastic jar it was in. Since I had nothing on hand to use as a banneton I just proved them on the bench; they held their shape quite well and got some really good oven spring:
These were basically the Reinhart ABED Pain au Levain, using mainly white flour with some rye. Tomorrow will tell how they go for taste and texture. I'd love any advice anyone has, and also ideas on what recipes to try next.