So I was just wondering earlier - why is conventional wisdom not to make a starter when using dry yeast? What property of dry yeast makes it unnecessary to make a starter (/what property of liquid yeast makes it necessary to use a starter)? I remember reading somewhere once that liquid yeast has a significantly higher cell count than dry (though I think I might have read it on White Labs promotional literature, so that might be totally false), but if that's the case, why does pitching liquid yeast without a starter (especially in big beer) stress the yeast, but not dry yeast?