I have been baking bread for about two years now, and have been experimenting with every different kind of recipe. I created my own sourdough starter, and have maintained both as a white flour starter and whole wheat. I have made all kinds of varieties of all-natural starter recipes, commercial yeast recipes and combinations.
There really is not enough difference between a bread made with delayed fermentation (i.e. overnight rise in refrigerator) with commercial yeast and all-natural starter with sourdough to merit the extra effort. I would constantly give myself bragging rights for producing a beautiful sourdough loaf, only to find that my guests really couldn't taste any special difference, except sometimes for some extra tang. In terms of actual flavor and texture of crumb, I do not see a tremendous advantage; indeed given the fickleness of sourdough, you are more likely to end up with a poorly-risen loaf.
The delayed fermentation method results in excellent flavor, and really makes a difference - try making pizza dough and using it the same night vs. waiting a day and you will really see what I'm talking about.
My one use for sourdough now is for pancakes - can't be beat!