Dunkleweizen Starter

I forgot to put my White Labs American Hefeweizen Ale yeast in the refrigerator for about two weeks after I bought it so I need to make a starter to double check that it's still viable before pitching.

Problem is, I only have LME for the recipe and all of the starter threads and directions I've been reading call for DME.

Can anyone tell me what to use and or how much of LME I should use in the starter to substitute for the DME?

I have Danstar Munich yeast as a back up...but I've seen horror stories lately and I'd rather not pitch that unless it's a last resort.

Thanks

it doesn't mater if you use DME or LME. as far as how much LME to use it depends what size starter you want to make and what OG you want it to be. 1lb of DME = 1.1lb of LME.

Thank you!