And Lightmeter, for the record your recollection was one "block" of yeast in a 25lb sack of flour? or was it 50lbs? I assume the block was a 5 lb similar to this one? http://www.esnarf.com/4795k.htm or was it smaller?
No - we used a 1 pound block in each batch - and sorry I just don't recall the exact weight of Fluor we used. It certainly wasn't an even 25# or 50# bag. It had to be weighed into multiple bus tubs. However, from Old Shakey’s Cop, the thin crust dough recipe is 42 lbs Fluor (not high gluten), 2 bags dough blend (est. 1.5 lb ea), 1.75 lb solid vegetable shortening, 1 lb compressed yeast, and 7.5-8 qts water. Very credible and that works for me. Water weighs 8.345 lb/gallon. Using Lehmans calculator provides the following. This will be my starting place once I get some fresh yeast.
Flour (100%): 672.05 oz = 42 lbs
Water (39.74%): 267.07 oz = 16.69 lbs
CY (2.38%): 15.99 oz = 1 lbs
Salt (1%): 6.72 oz = 0.42 lbs
Oil (4.17%): 28.02 oz = 1.75 lbs
Sugar (2%): 13.44 oz = 0.84 lbs
Total (149.29%): 1003.3 oz = 62.71 lbs
This makes sense - an 18 year old kid lifting a 62 pound blob of dough out of a Hobart bowl sitting at ground level... yep, that seems about right.
As to whether Budweiser was selling brewers yeast for baking purposes – or instead producing baking yeast for baking purposes… Wikipedia states that “…baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate dough in the shortest amount of time possible; brewing yeast strains act slower, but tend to produce fewer off-flavours and tolerate higher alcohol concentrations..” I can’t conclude positively from this, but considering the Shakey’s dough really jumped and was full of gas, it doesn’t fit that a beer yeast would perform in this way.