I would hope that the goal of every brewer would be to keep an open mind, not take the "What I am doing works for me, so why try something different?" approach to brewing. The only approach that I can think of that is more dangerous to the future of home brewing is the lemming approach of following the crowd without question. If every home brewer took either of these approaches to home brewing, we would still be making beer from cans of Pabst Blue Ribbon malt extract and baker's yeast.
When it comes to yeast management, my goal is and has always been to make the process simpler and more foolproof. I have done so because I have propagated almost every culture that I have used in brewing from one of these since batch #4:
If I took the approach to yeast propagation that most home brewers take today, it would take me a week or more to propagate a culture from slant. Using the method outlined in this thread, I can go from a 4mm nichrome loop scrape from a slant to a healthy pitchable culture in as little as two days.
Contrary to what many forum readers may assume, I am not using any hi-tech equipment to maintain and propagate my yeast bank. The basic process and equipment that I use have been around since the end of the nineteenth century. While I use fancy lab glassware today, I started out using 4oz baby food jars for slants, plates, and sterile liquid media because the liners on the caps of baby food jars can withstand repeated autoclaving. I did so because I was on a tight brewing budget at that point in time. I continued to use 4oz baby food jars for my absolutely sterile first-level starters for ten years after I started to use screw cap culture tubes for slants and glass and pre-sterilized plastic petri dishes for plates. I only switched to using 100ml media bottles instead of 4oz baby food jars because my sources for used baby food jars dried up, and I have more disposable income than I did when I first started to brew.
In essence, while the Internet has made high quality labware and culturing supplies available to people with non-laboratory addresses, I can teach a brewer how to maintain a healthy yeast bank on solid media using a home pressure canner/cooker, glassware found in a supermarket, and agar flakes found in most health food stores. There's no freedom like being free from the major yeast suppliers. There's also no freedom like having every brewing culture that has been deposited in culture collections around the world at one's disposal as well as the ability capture and isolate wild microflora.
In closing, nothing is learned by playing it safe and waiting for someone else to try something new or revisit something old with a new perspective. If one is not producing a less than stellar batch from time to time that cannot be attributed to an accident, one is not growing as a brewer. I have tried many different approaches to yeast management since I started to maintain yeast bank. Some approaches have worked, but most have produced less than desirable results. I routinely pitch yeast cultures for which I have almost no brewing data into batches of wort that I spent four or more hours producing. I have no idea as to how the batch will turn out or if I have selected the right recipe for the culture. Heck, I do not even know if I am pitching a spoilage strain that I spent a c-note or more acquiring because the information available for most culture collection strains is minimal at best. However, I learn something new with every pitch. The information that I have shared about practical yeast management on this forum came about from theory plus practice, which is the engineering method of learning.