I've read a lot about starters and washing/reusing yeast, and the question I'm left with is: why not propagate "virgin" yeast? As in, you buy a packet or vial of yeast, and instead of making a starter of just what you need, make a big starter, split it, then make a starter of what you need for your batch and refrigerate the rest? That way there's no concern over what condition the previous batch left the yeast in since you're always starting from a propagation of the original source. Am I missing something?
Ryan
Ryan