DME addition for Barley Wine, should I do a stepped addition?

I just ordered the American Barley Wine from AHS. It calls for 10lbs of malt extract, and 1lb of DME with Wyeast American Ale 1056.

I'm going to be doing a starter for this, but I think that an OG of 1.087 will still be pretty tough for the yeast to chew through. Is there a benefit to adding the DME in stages? I am thinking something like 0.5lb after 3 days, and 0.5 lb after a week. Any thoughts?

1.087 isn't much at all. When you get up to 1.100+, or you want really high attenuation, then doing multiple additions helps. I don't usually do anything special if my OG is under 1.090. Just be sure your starter is big enough, a la mrmalty: http://www.mrmalty.com/calc/calc.html