I use dry yeast most of the time now, somewhat for the reason noted. I typically will make a low ABV beer as starting point, then repitch and move into a bigger ABV beer from there. I make mostly lagers, so I have no problem re-pitching several batches in sequence and then moving on to a different strain. I rarely have 2 beers fermenting at the same time, but occasionally I will have an ale going and a lager going, with each strain harvested for subsequent batches (Bitters for ales and all types of lager beers for the lager strain.)
As to the Meh comment, I appreciate the desire to experiment with different strains, but many smaller brewers have only one or two strains and are making several styles with them. It can be done. By the same token, the multitude of yeast strains really makes it a home brewers paradise of choices to fit a particular style.
Perhaps storage of the pure pitch pouch can be down in a sanitizer solution? Just a thought.