sourdough rise artisan

I'm a newby to baking, but am a rustic chef/painter/artist by nature.  I'm trying to make a good sourdough bread - but just can't get there.  Here's the deal....

I made a new starter 2 weeks ago which I discard/use and refeed every 2 days.  When refed, it bubbles furiously and doubles within 1-2 hours.  It also has a wonderful aroma (I live in the SF Bay Area) and tang!