I have heard of leaving the yeast out for a few days to make sure there is no signs of infection. In the meantime you can use your actual wort for the starter. This is my method now and am loving it.
If I brew on Saturday, I usually don't pitch until Monday or even Tuesday.
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,