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Making bread is really worth the time (hardly any really with a kitchen aid) and effort.
Try a simple french loaf or let it age a bit on the counter (careful it can grow a lot) and it will get a lot more tangy, like a sour dough. Made with instant yeast of course, takes like 10-15 min with a kitchen aid. Some more rise time, some rolling and then some more aging in the fridge. Walla bake one off and save the other half of the dough as the next days starter. Take it out in the morning, add in some more flour, water, salt, sugar (optional). Let it rise again and split it. Make another loaf and let it age in fridge and keep other half covered in fridge as well.
Do it again next day and so forth, yes you can skip day or two and it will not grow much if kept in the fridge. Currently the dough in my fridge and its assorted frozen cousins (pizza dough balls), is getting close to being a year old now. By the way it lived for nearly four months with minimal feeding when I was in the hospital. Wife remembered to feed it twice.
It is pretty tangy now like a good sour dough. I can take a piece or half like I typically do and make lots of bread types from dinner rolls, large rounds, foccatia, pretzels, so forth. Only time I buy bread anymore is when I want something like a rye or I forgot and have to stop by the bakers on way home. Personal note, I do not desire to keep several dough pets in my fridge for different bread types. However I can add stuff to other half to make different breads.
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