Just making my first 2 loaves right now from my new batch of starter. It rose quite well, has a more sour taste than my last lot of starter. I made a white and kibble loaf, and a organic 7 grain/white loaf. The kibble loaf rose much faster 2nd rising. dont quite know why, it was on a tray rather than in a loaf tin. The 7grain one has still got a bit more rising to do, I have an older book on preserves/bread making etc, and it said that when using a sourdough starter it will produce the best bread if used only once a week, thought that was interesting
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