If everyone who ever brewed with that mindset,no new methods would ever come to light,imo. I just like to experiment with what can work. Not just normally excepted methods. You can't learn if you don't try new things,or re-apply old ones from other recipe,cookin,baking,etc.
A person doesn't have to be a multiple world champion to have knowledge. As Jimi Hendrix once said,you can learn something from anybody.
I picked up what I said about the nutrient thing on the cooper's forum some time ago. But whatever. It's worked very well so far. But so far as re-hydrating/starter methods are concerned,I'm seeing that pitch rate is more important than how they are "woken up" so to say. I've been ragged on for some time about these sort of things. And low & behold,some of those books with "excepted theories" are changing their tone from the comments I've read on here. So I'm def not wrong or alone,just thinking/experimenting for myself as to what really works,& what doesn't. So I'm not trying to miss-lead anyone. Just passing on what's worked for me more than a few times.
I also don't like being someone's steppin stone by makin me look wrong,a fool,or both. I've never passed on anything but the truth.Actually,this was a little weird to think of; A starter with no malt in it? I just jumped in with what I've seen work more for me,that's all...