Right, so here's my experience (using the link posted above):
I made the starter on Thursday morning. Left it near the cooker, next to the kitchen thermometer, which read just above 70 degrees F. Fed it on Friday night. By Saturday afternoon, it was frothy and sour.
Proofed the sponge for about an hour, then made the dough. (Things were smelling quite sour by this point.) Left it to rise in a warm oven as the site suggested but didn't get much rise out of it. Turned on the oven and left the bowl on top, as I normally would do with yeast breads - this worked better. Made a loaf and left it to rise again. Decided that as it was already 10pm I'd rather have hot bread for breakfast and left it in the cool oven overnight.
Woke up this morning and checked - dough had risen a bit more and was smelling VERY sour. Turned the oven on and baked it - came out yummy!! Rather dense and very, VERY sour. DH was turned off by the smell (which was by this point permeating the entire downstairs) but agreed that hot melted butter cut the sourness considerably. I of course scarfed down two big slices.
Verdict: would try again (and will, as I've now got a living starter in my fridge!), but would likely use a loaf pan to retain some sort of shape, and speed things up a bit so that the smell doesn't cause my husband to leave me!!
