I got my starter about 6 months ago from a couple of tech guys where I work, and it's great! I'm also a lazy baker, so I tend to use the 24-hour New York Times recipe. It comes out well. Mostly I make it with whole-wheat flour only, so it comes out a little dense.
Often, I'll let it rise for about 16-20 hours, and then punch it down, shape it, and put it into a loaf pan for its second rise. I bake at 350 for 55 minutes, like a normal loaf. That way, it's easy to slice for sandwiches.
I'm not fussy about feeding it. I make bread every week or two, and I feed it after I pull some out for a new loaf. Other than that, it sits ignored in the fridge.
I've made pizza dough with it too. Not bad.