Get liquid yeast and make a starter in a sanitized 1 gallon jar or 2L soda bottle:
-Fill it with a boiled and cooled down mixture of 150g DME and 40oz (1.2L) water
-When it is room temp, add the yeast that you have previously smacked and sat down on the counter to warm up to room temp as well.
-Leave the lid on the bootle loose or place foil over the hole and sit the bottle on a dark shelf at room temp.
-Agitate the bottle to stir everything up as often as you can (hourly is best).
-After 40 hours, place in fridge for 12 hours.
-Dispose of the clear liquid on top of the yeast cake.
-Sit the bottle on the counter and warm to room temp.
-Agitate and pitch the bottle in the fermenter. Rinse any solids left inside with bottled water.
After you understand that, go here to get more accurate with the cell count.