Here are a couple loaves I made after babying my starter for a week or two - keeping it on the warm oven, feeding it totally faithfully, making sure it's cloth cover isn't askew:
Aren't they beautiful? And they taste exactly like sourdough should! The crusts aren't as perfect as commercial crusts, but that's because I don't have the right tools - a stone bread baking bowl, for example - and other than that, they're exactly what I want in my sourdough loaves!
Here is the recipe.
I also left my roommates with a couple loaves of this bread - I used half white flour and half whole wheat - which, if you double the recipe but bake it all in one pan as one loaf, makes this big, delicious loaf with a fluffily uneven crumb, perfect for sandwiches or toast. I've been eating it toasted with cream cheese for breakfast!