How much of an impact do yeasts strains have on their [beer] products? Is this a significant game changer?
I want to craft delicious fermented foods. Beer, bread and pizza are a few of my motives.
I have various (German) beers I absolutely love that I would like to propagate a culture of yeast from to make these foods and beverages. With the impression that these tasty beer's yeast cultures could be a factor that would reflect in the tastiness of these products.
My concerns are how much of a difference propagating such yeast strains are VS. other factors of the product's various ingredients. Mainly, Will I notice a big difference in the individual yeast cultures alone, aside from the other ingredient factors? Or does it not matter as much as the other ingredients?