yeast quantities for timed doughs

Does anyone have a chart for the amounts of yeast required for the  different bulk fermentation times . i have this one that i converted from my old tech school notes it was based on lbs of yeast to a bag of flour (150lbs).       This was fresh compressed yeast 

it is over 50 years old

originally appearing like this

dough time  8 hours = 1lb per bag

                 7 hours =1.25lb per bag

                 6 hours = 1.5 lb per bag

                 5 hours =1.75 lb per bag

                 4 hours = 2 lb per bag

                 3 hours = 3 lb per bag

                2 hours = 4 lb per bag

                1 hour = 8 lbs per bag 

This was way back before instant bread improvers were on the scene.

 from those figures i have refined it for use  with home size doughs and expressed for use in  Bakers percentages in relation to the flour  I have also added a column for dried yeast  but allowed for Half the amount of compressed yeast although some think it should be a third Happy to her others thoughts and suggestions and especially if its compared to your  bakes.