The bread made from leaven is so much tastier than that made from yeast in my opinion. So when you feel like getting your hands into some baking for a while, this is the way to go. Or, if you need to bake bread everyday for your large crowd.
Here is the result of a loaf made with this starter. It's Chad Robertson's Country Bread recipe from his book, Tartine Bread, a book I got for Christmas this year. The way the recipe is written, it is clear that Robertson's purpose is to train bakers to think about baking using ratios. It's not the easiest thing to follow. I find myself rereading the paragraphs over and over looking for where I left off, and where to pick up the next step. The cause may be the book design itself. Nonetheless, if you persevere, you will get an exceptional loaf well worth the effort.