I don't make this one super often because of the time involved, but when I do ...
 
This is my showstopper sourdough.  I have a wild yeast starter I cultivated shortly after moving up to Sterling (I may not be a local who grew up here, but the yeast did!).   Been feeding it ever since to keep it going. 
 
For the loaf, I take bread flour, add 10% dark rye flour (I can, and sometimes do, add 10% whole wheat instead of the rye) for flavor and do a 3 day long series of pre-ferments and rests to get one of the best sourdoughs I've ever tasted.  
 
This is one you don't rush and that extra time and care shows up in the flavor:  a chewy crust, a nice crumb, and just the right amount of sour.
 
Care for a serving suggestion?  This makes one of the best French toasts I've ever had.  The touch of sour and the texture play very well with the custardy flavor and sweetness of maple syrup.
 
$7 for about a one pound loaf (the one in the picture is 1 lb 3 oz and 14" long).  I can slice it thick or thin for an extra 50 cents if you'd like.  I can also shape it into a boule (ball shape) if you'd prefer.