I make pretty good sourdough so that's pretty much all I eat in terms of bread.
My current favorite for breakfast: I make sourdough with graded butter layered into the dough so the result is like a flaky sourdough croissant. Delicious toasted with some eggs. Since there is a lot of butter in th bread already I don't need to butter the toast.
For sandwiched and meals besides breakfast I have regular sourdough, I make it with 25% whole wheat flour. I make bread frequently and share with my friends and neighbors. I always have some on the freezer too.
I have experimented and in terms of adding flavor to my bread, leek and really sharp white cheddar cheese combine for a delicious loaf of sourdough.