Allow me to clarify my comment: I have played around (without a whole lot of success) making sourdoughs. I love a good sourdough with a lot of foods. I just wasn’t sure that yeast — regardless of origins — that yeast plays any part in varying the flavor of the bread-type. So if you want’ to limit the discussion to sourdoughs or expand it to other types, as long as we’re comparing apples-to-apples.
I don't think you can just capture yeast from the air and instantly make bread from it so it has to be some variant of sourdough. You can make other yeast combinations from different types of fruits but irregardless of how you do it you're going to capture the essence of whatever medium you use to capture the yeast. The only way you can avoid that is by using a commercially prepared yeast, and even then I don't think you can avoid it completely. It's certainly a big topic of discussion among brewers and bakers: Does the yeast you use affect the flavor of what you use it on