Sourdough starter

When I was in St. Louis last winter I bought a sourdough starter that I've just started using. I've made three types so far and have vowed to never buy commercial bread again, because with a bread machine it's sooooooo easy to make delicious varieties. I started out with a recipe from a sourdough bread machine book, with cheddar, garlic, and chives added, to make rolls. They were good but not exactly what I'd wanted.

For the next batch I just modified the recipe that came with the starter. I threw in a cup of Asiago cheese, which canceled out some of the sourness of the bread and made for a loaf that will be great for sandwiches. I've also been using milk instead of water.

Next I tried for brioche. I'd made a bunch of jam - strawberry cherry jam and nectarine jam, also in the bread machine - and needed something to put it on. I added half a cup of sugar and some cinnamon. It's good toasted with jam, but not as sweet as I'd like, so I'm going to try it again today with more sugar and possibly honey or molasses.

Any other combination suggestions?