Originally Posted by GABrewboy
My question is though, can you make a yeast starter from priming sugar?
Barley malt contains nutrients that are necessary for healthy yeast growth. This is just another reason why it is so ideal for brewing. These nutrients are not present in corn sugar. I could see it work if you are adding the nutrients (like you would for a cider fermentation). But I'm not sure if this is the right way to go. A better way of saving DME would be using less and making a lower gravity starter. This may result in an osmotic shock when pithing the yeast but it should not affect yeast growth.
Or you get a stir plate which gives you 4 to 10x the yeast growth compared to a starter capped with an airlock. This way you can use smaller starter volumes to achieve the pitching rate you are after.