Anyone have a good sourdough loaf recipe?

I've had my sourdough starter for about a year now.  It's based on Carl Griffith's 1847 Oregon Trail starter (http://carlsfriends.net/) and has been happily (I suppose) living in my fridge. I've made a couple loafs with it, just your basic "starter, water, flour" loaf. It was good, but not over the top, and not really sour. I guess I don't really care for the super sour, like san fansisco style, but I at least want a little sour taste to it.

Does anyone have a good recipe for a basic sourdough loaf?

I have next week off work, to paint my house, so I should be able to find some time in there to try out a recipe.

True sourdough bread gets its yeast from the air in which it lives, that's why bread from different areas tastes different. Using the same recipe, bread from Montana won't taste like bread from San Francisco. If using the exact same starter, the bread would taste similar, but over time as you replenished the starter, the local wild yeasts would impart their own unique flavor on the bread.

yeah, I wasn't expecting, or even wanting super sour bread. I don't like that. But I was expecting a least a little bit of sour. Makes me think the Lactobacillus in my starter isn't doing it's job. But maybe it is. When I smell the starter it has a slight sour tinge to it. I know the lactobacillus bacteria thrive better in the colder environment in the fridge, and the yeast like it warmer, so maybe I need to let the dough rise in the fridge for a longer amount of time before baking.

Like maybe mix it up, then let it rise for a day or so in the fridge so the bacteria multiply, then punch it down and do a second rise on the counter before baking.

Pitrow and Tas,

No I haven't Ron. Unfortunately I haven't had much spare time for anything lately. In fact, I had to dump my starter. Didn't have time or space to keep it going properly. Someday I'll start it back up again though.