I decided to try this product in my latest pizza dough (KA Item # 1043). It contains:
Autolyzed yeast extract
cheddar cheese powder
lactic acid powder
I figured it couldn't hurt; I figured wrong. The texture of the final crust did not seem affected. However, the flavor was another matter.
The complex, delicate tang from the Camaldoli starter was undetectable. What remained was mainly a cheesy/garlicky taste that was not anything special. I love to experiment, but I should learn that some things are left well-enough alone.