Just read in "Brewing Classic Styles" by Jamil Zainasheff and John J. Palmer page 285, bottom of page, NOT to make a yeast starter from dry yeast. Claim it is much cheaper to buy more yeast and hydrate. Surely not everyone who makes a yeast starter uses White Labs or Wyeast.
As for cost, Wyeast would have cost me $20 from Northern Brewer, $6 for yeast and $14 shipping.
Can anyone think of a reason NOT to make a starter from dry yeast? The goal is to increase cell count. How does liquid yeast work well for starters but it is better just to pitch re-hydrated dry yeast?
Will send the authors an email and see what John Palmer has to say in his book, "How to Brew."