sourdough pancakes from the Tassajara bread book:
night before, mix 2.5 cups whole wheat flour, 2 cups water and .5 cup starter.
In the morning
add 1 egg beaten
2 TBS. oil
3/4-1 cup milk
1 tsp salt
1 tsp baking soda
2 TBS. brown sugar
Mix dough thoroughly with egg, oil, and milk. Combine salt soda, and brown
sugar and sprinkle over batter. Fold in gently. Let sit a few minutes before frying.
My notes: You can use regular unbleached all purpose flour. Tassajara is pretty earthy crunchy originally written in the 1970's by an American Zen Buddhist monk. The whole wheat is nice but it will work either way.
As for bread...
my simple standby is in bakers percentages (so you can scale anyway you want) this will depend somewhat on whether your starter is thin batter or a firm dough. I tend to keep a firm dough starter as it favors the acetic bacteria.
Starter the day before.
100% High gluten flour
100% Bread flour (something in the 11% protein range or so King Arthur AP flour will fit the bill)
64 % Water
2.5 % salt
a few tips. I have found that the starter and bread have really improvd since I have started using water from a natural spring. You do not have to do the same exactly but be aware of your source. My town water is WICKED chlorinated. Even with a fresh carbon filter (under the sink unit) it still has some chlorine. The starter is much happier without it.
It helps to feed the starter twice daily a week in advance prior to making your dough. Despite what may be said it does not matter where your starter comes from it will adapt to your environment. Meaning, you won't be able to maintain a "San Francisco" sourdough starter unless you live in SF.