I know people do it, I have done it myself a few times with good results, and plan to try it more, but I'm just wondering if there is any data to backup why reusing dry yeast is possibly good/bad or somehow different than reusing liquid yeast.
I "think" the only possible issue may be that dry yeast is more prone to mutations due to the drying process, thus making it not as good a candidate for repitching, or at least not meant for a high number of successive repitches. That is my only guess, but I was hoping someone more knowledgable could clarify this.