I have a sourdough starter growing, started from Rye flour, and has been active about a week, so still very young. It's quite vigarous, and will double it's size inside a few hours.
Smells very potent, almost having a whisky/spirit smell. Is this normal.
Yesterday, I decided to try a small batch following a recipe on this site. http://www.sourdoughhome.com/sfsd1.html 
I let it sit at room temerature over night for a good 12 hours before I had to bake it (had to go to work)
I'd covered it over night with a plastic sheet and could see that it had risen slightly over night, but by no means a full plump loaf. The plastic sheet stuck to the dough, resulting in it losing some of it's plumpness after I managed to remove it.
What I was surprised with, was how it had grown outwards rather than upwards.
So my first sourdough loaf, was no doubt a massive failure, and I havn't taisted it yet, as I had to go to work.
As a sourdough beginner, does anyone have any fool proof tips. Maybe a no fail recipe, or maybe I should have used a loaf tin ??