Although I’m aware of different yeast types and sources (one recent poster here is using a European yeast), I’ve never experimented with several different types or sources, but instead decided not to “reinvent the wheel”. My question is if different yeasts vary the taste of a baked dough? Or is it only a dough-making issue, without regard for the finished products taste? If, for example, there is a magical South American yeast that alters the taste profile to create the best pie ever, I want to give it a whirl.
I believe that no matter what strain of yeast you choose, you should make sure your results are consistent and repeatable. Due to my geographic location, and limited choices of distributors, I went with IDY because fresh was too inconsistent for me.