So i really hope that someone out there can help me??????

For the past two weeks i have been growing a sourdough starter which i refresh daliy with 70g organic white flour, 30g organic rye flour and 100g spring water (disgarding most of the starter before feeding). I'm very pleased to say that my starter is ready to use, doubled in size over 24 hours, lots of bubbles and a thick layer of froth on top - only problem is i have no idea where to go from here!!! I have been reserching the net but dont seem to be getting anywhere so thought i would give this a shot!!!

My starter reaches its peak at about 7pm and by the morning it has subsided sightly....what im really looking for is a great recipe for a large white crusty loaf and the same in granary or brown. I am wondering if i should use it when its at its peak, and if so can i leave the dough to prove overnight so i can bake in the morning???

I have spoken to people who suggest that you can use yeast along side your starter as this gives good effects....have anyone used this method? does it work well and how would i go about doing this (working out how much to use of each).

Also i plan to bake at least every other day so do i need to put my starter in the fridge or is it ok to leave it out, refreshing it everytime i use it..up until now i have left my starter out in the kitchen.

Wow so many questions!!! im really keen to get going, and i would love to get some help from people who have been there and done it!

Thanks in advance!