As a final footnote to this subject, you will note that the Lallemand article discusses the effect of age on the performance of dry yeast. The IDY that I purchase, usually in a one-pound bag, can last me years so long as I keep it dry in my freezer (notwithstanding the contrary storage recommendations of yeast producers). To counteract the effects of aging on yeast performance, I usually add a bit more (a small pinch or two depending on the amount) of the yeast when I am preparing the dough. As previously noted, the distinction between the two forms of dry yeast were embedded in the dough calculating tools more out of technical purity than anything else, given all the many variables that can affect dry yeast and its measurement and performance. If I were making commercial quantities of dough, then I would pay closer attention to the mass/volume differences of the two forms of dry yeast. At the one dough ball level, those differences are unlikely to matter all that much.