pitching yeast
 

I'm looking for resources and information about understanding the difference between pitching dry yeast and having a starter that is wet. I'm new to brewing and have been successful with the dry pitch a few times. I'm using brewer's best ingredient kits so everything is set to go, just follow directions.
Is this a simple answer or do I have some things to learn about this?

A starter involves jump starting the yeast by feeding them a small amount of wort.

Rehydrating usually just involves adding the yeast to some water and mixing them in.

Dry yeast tends to float on the top if you just sprinkle it.

Starters are usually for making a larger amount of a specific type of "wet" yeast.

Dry yeast has plenty of cells to brew with.

Thank you. It sounds like starter yeast may just be an optional thing to do with these ingredient kits.
Great idea with personalized Labels. Nice touch!