Reply #1: There's no real difference in yeasts

[Stinky The Clown]

except for fast rise .... which does!

All commercial yeasts are really the same thing, except in different forms. Cake yeast is simply moist. Dry yeast is simply that .... dry.

Yeast does, indeed, contribute to the flavor of baked goods. But it isn't the kind of yeast so much as the way you handle the dough. Long, slow, room temperature rise or fast, warm, moist rise.

The real flavor differences come from starters of the various types (sour dough starter being one type). As they develop, the "invite" the wild yeast that naturally occurs virtually everywhere to a greater or lesser degree. (A super clean house will likely have far less wild yeast that will one where either the housekeeper's ...... uh ..... on his/her day off, or where lots of baking happens.)

But again, to answer your question in a word or two ..... nope .... no real difference.