I love baking my own bread...but my problem is that...the bread is good, but it almost ALWAYS has the same taste. I only bake with whole wheat flour, so I use a...what I guess is 'fermentation' technique most of the time. I just made saurkraut rye bread and it tastes.....like my normal loaf except for a faint difference. I'm wondering if maybe it's from using the same brand of yeast?

Or maybe it's the flour? I've used different brands...but. Maybe it's just what I should expect?

Oh, btw, I mean...of course I expect it to taste like bread. But I always thought different techniques would produce different flavors? I don't know.