Yeah, I think the most you can do, and the way commercial brewers seem to do it, when you take away the trappings, is to simply hit your sweet spot based on taste and then keep your procedure as near to identical as possible, forever. It's only science in so much as there is careful measurement to preserve an identical environment. Being truly scientific with yeast is beyond the means and necessities of most brewers. But I still have all these test tubes, so I can pretend.
Dry yeast is probably a pretty solid place to start, I suppose. The main reason I don't do it is because I propagate. No way in a billion years I'm buying yeast for every batch, I make concentrated wort and can it for starters and break a couple out for each new yeast. Maybe fewer variables in dry yeast than cake in tubes, especially since I can't centrifuge out the water. My starters probably aren't that precise either since I shake them, hard to keep your oxygenation consistent when you're relying on intermittent shaking.