Difference in different yeast brands
Ive been noticing lately that bread bloggers are adding their preferred brand of yeast to their recipes or formulas. Cookbook authors too. Some tout SAF Red, some prefer SAF gold. And while it’s the most widely available at supermarkets here in Vegas, no one seems particularly fond of Fleischmann’s (although it seems to have been working fine for me; both the active dry and bread machine yeasts).
Are there substantial differences between the brands? Taste, rise efficiency, shelf life? Or is it just a matter of personal preference (or availability)?