I decided to experiment using Munton's ale yeast. I put together two identical starters on Wednesday night with the yeast being the only variable. One used the ale yeast and the other used Red Star active dry yeast. I let them sit on the counter overnight then fed each one with more flour and water in the same proportions they were made with. No additional yeast was added. I then put them in the refrigerator overnight. The starter with Munton's ale yeast is on the right. This is the result. It is difficult to tell in the picture but there is a definite difference. My unscientific estimate is that the ale yeast version is about 25% bulkier with larger, more aggressive bubbles. It also has a "deeper", more pleasing (to me) smell. I used both in identical doughs tonight and will cook them in grandma style pizzas Sunday.