my artisan bread has no flavor! Please help. I want to make a flavorful rustic bread.

Cultivating the starter takes patience, but the end result is worth all of the waiting and you will have a sourdough starter that you can use as long as you remember to feed (or freeze) it. http://cooking.nytimes.com/recipes/1016277-tartines-country-bread

It would help us to help you if you could link the recipe you used.

You could try doing the first rise overnight in the refrigerator. Or substitute some of the flour for another flour such as rye which will lend a different flavor to your bread. Or, try another recipe if you aren't comfortable changing things in the recipe you used.

Did you add enough salt?