Ale yeast and bread yeast are the same type. Dry yeast has about 8% the weight of re-hydrated yeast & if you looked at recipes for large amounts of bread, they generally measure the dry yeast by weight, so you could calculate backwards.
I've used yeast cake once with good results, but I used about 1/4 cup of trub and 1/2 lb of spent grains I had frozen. The results were heavy, but tasty. Took quite a while to puff up, as it was only about 65F in the kitchen.
I miss my gas stove.
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