I have used Cooper beer yeast with great results, but for different reasons. Different yeasts will give you different flavors if you are looking for that. IMO Some people mistake the taste of the yeast when making short ferments as opposed to the complexity of the ferment. I like the Cooper because the activity is very slow and much more sensitive to temp. This means that it can be kept as a starter refreshed once a day at a room temp of 68 degrees. Because of the low activity its acidity stays low and is always ready for use. It's kind of like having a ferment in suspended animation. I was then adding IDY for the final dough to get an exact rise. If you want to jack up the amount of beer yeast to the amount used for one day bread it will give you good taste, but it will be the flavor of the yeast. Otherwise use the starter and rise it in an 80 degree oven.