The Wiki states that making a starter is not recommend when using dry yeast. However, some manufacturers (like Lallemand) suggest to rehydrate the yeast before pitching.
I always rehydrate my dry yeast for 15-30 minutes before pitching. Maybe I should use a liquid yeast for such a brew?
Currently trying Cooper's for the first time. Fermentation started within an hour of pitching. I like that, there's something satisfying about it. I'll repost after I've tasted this batch.