OP, I'm not sure if you've gotten your answer yet. I harvest and reuse yeast for nearly every batch of beer I've ever made (8+ years). I harvest my yeast into sanitized 1 pint mason jars covered with aluminum foil. I write the yeast type, harvest date and generation on the foil and keep it in my keg fridge. On brew day, I allow it to warm up to pitching temp, decant all but the last 1/2 inch or so of the beer on top, swirl to get everything off the bottom and pitch. I do not see any reason to wash the yeast, and if the yeast is less than a couple months old there is no reason to make a starter. However, I must admit that I tend to try and keep things simple wherever I can.