I think dry yeast is as good as liquid but I mostly use liquid for the variety. I have some favorites but haven't settled on any in particular because I haven't tried them all.
Don't care much for making starters. So what I do is make a starter for the first generation of liquid or rehydrate dry. I pitch into wort after chilling overnight and then separating wort from trub. Now I have a 5 gallon starter to build up yeast in the same environment in which it will be used in the future. I also reserve some of this wort for a wort stability test to ensure the next generation is clean.
I usually start with a small beer and this produces enough fresh yeast for 2 more batches. So I'm still using second gen yeast for the 2nd and 3rd batches. I brew often enough that the harvested yeast doesn't have to wait too long. After 4 or 5 generations it's time to try a new yeast. If I dry hop I use hop bags to keep my yeast fairly clean. So, in effect, even if I use dry yeast, the next generation is liquid yeast.
I should mention that if I don't like the flavor profile of first generation there is no second. Wlp013 was my most recent "one and done."