I'm not going to defend BS2 (lord knows there are times I'd like to shoot that program right in the face
) but if you had an adequate quantity of properly maintained two week old yeast slurry to meet the needs of the batch, not only is there no need to do a starter (you already have enough yeast!) there's no need to "wake up the yeast", either.
Bring the slurry to pitching temperature and have at it. The yeast will wake up just fine...