First, the good news...it sounds like you have excellent ability to make a starter (when it's necessary), stir plate and all...
The bad news is you don't *need* to make a starter with dry yeast...if you need to increase pitch rate (which you very well may need to do with a mead...I generally use 15 gm of dry yeast for my 6 gallon batches of mead) you can just pitch more yeast.
Additional bad news is you've only added 1 tbsp of fermentable sugar to a liter, so you're not really making starter...a 1 liter honey starter should probably have roughly 5 ounces of honey to give you the recommended 1.040-1.050 OG for a starter. You will not get any significant growth with the amount of fermentable sugar you've added...in order to rescue the situation, I'd add a few more ounces of honey now, and give it 24-36 hrs to ferment out as you would any other starter before allowing it to settle (or you can just pitch the whole thing into your must before topping off to full volume.)
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Munich Citra SMaSH, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej