Chippy Tea said - This subject is discussed fairly regularly here and off flavours are usually mentioned I don't remember anyone actually using it and having a problem with flavours.
As i said above this subject has been discussed many times my post below was taken from this thread -
https://www.thehomebrewforum.co.uk/threads/bread-yeast-in-beer.90882/post-971080
The subject of using bakers yeast comes up fairly regularly and members views are always split.
Common issues with Baker’s yeast
In addition to the low tolerance baker yeast normally has to alcohol, there is another major issue which will concern those brewers seeking a perfect beer.
flocculation
Baker’s yeast generally has poor flocculation qualities when compared to most types of brewer’s yeast. flocculation is the process where the yeast forms into ‘flocs’ or ‘flakes’ and collects together before falling out of suspension and settling in the trub.
Having a high flocculating yeast, or one that does it at all, is desirable because it leads to a clearer beer and there will not be the overpowering taste of yeast in your beer. However, this isn’t always an issue for some homebrewers and is actually desirable in some beer types.
You can, of course, combat the cloudiness of your beer through several methods, including cold crashing and the use of finings. If you suffer from a cloudy beer.
flavor
Another issue that has come up in my research is that many brewers complain about the taste that baker’s yeast gives to their beer. Baker’s yeast can produce
phenolic flavors, some between cloves or band-aid, which have been bred out of most brewer’s yeast strains.
In some cases, the yeasty or bready flavor compliments the beer well but most people say they really didn’t like it at all.
So, it seems that if the need is desperate, go for it but if you have access to brewer’s yeast then you’ll get a better tasting beer.
Read in full here - https://beercreation.com/bread-yeas...ctly the same species,higher ABV beer or wine.