Originally Posted by atakanokan
Yes it is really hard to find DME. What is the reason behind not recommending sugar?
Because while the yeast will ferment the sugar, the idea behind making a starter is to grow yeast that will ferment maltose.
In Palmers book, he's not making a starter- he's proofing the yeast. (Which is no longer recommended, by the way). Adding enough sugar to actually get enough yeast reproduction to ferment a batch would mean a TON of sugar and unhealthy yeast.
I'd make a batch of wort by mashing and boiling, or getting some DME or LME, or forget about trying to get enough yeast out of a bottle conditioned beer to ferment a whole batch.