I have a had a question for quite some time that nobody has been able to answer. The question is more academic or theoretical than it is practical. Perhaps the community here is a tad smarter (nerdier?) than other brewing forums. Everywhere I go, people say that higher yeast cell counts are better. Got a high gravity wort? Use two yeast packs. Got a couple days before brew day? Use a yeast starter. My question is why does this matter.
It seems that, theoretically, if you threw one yeast cell in the wort, it would munch on some sugar, and reproduce. Then it would repeat this cycle until all the fermentable sugar was gone and there would be many many many yeast cells at that point. Seemingly, the only difference between this pitching millions of yeast cells is that presumably the single yeast cell situation would take longer to get to the end point.
Obviously, this is somewhat contrived. Perhaps the single cell dies before reproducing? Ignore issues like that for the point of this question. Why is it important to have many many many yeast cells?