Three things I would recommend changing:
1.) Make a starter with liquid yeast whenever possible. It'd recommend it for OGs higher than about 1.042 and highly recommend it for OGs higher than 1.055, assuming the vial is fresh.
2.) Don't make starters with dry yeasts. Rehydrate them in pre-boiled water chilled to about 90-95 degrees instead.
3.) Always pitch at or slightly below the fermentation temperature (contrary to the instructions on the vial). Pitching warm can result in off-flavors and stuck fermentations if the temperature drops later in the ferment. As long as you are sanitary, it is ok to chill the wort down overnight and pitch the next morning.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Brett Saison, Brett Berliner Weisse, sLambic I, sLambic II, Pils, Dunkel, Oud Bruin
Secondary: Flanders Red I, Cab Merlot
Kegged: Porter, Scottish 80, Pils, Orange Blossom Mead