Okay, so now that your post is in the right forum, tell us more about your specific recipes. If they started at different gravities but ended around the same FG, then we've learned something, right? Such as it's unlikely that you achieved the maximum ABV for any of the yeasts you used, and they're all gonna be pretty dry.
If you took hydro readings, you must've had some samples to taste, right? What did they taste like? Were you able to correlate flavor to the bread yeast vs. the wine yeast vs. the beer yeast?