Your post leaves a little to be desired in the way of information. I am going to make some assumptions.

I'm going to

**assume** an OG of around 1.050. Therefore, according to

YeastCalc you needed over 900 billion cells.

I'm also going to

**assume** that the yeast from the starter is the same strain as the dry yeast you also pitched (if I'm reading the post correctly).

Again, I'm going to

*assume* you don't have a stir plate.

With all of these assumptions you pitched about 300 billion cells (200 from the 2L starter and 100 from the sachet). You pitched 1/3 of what was needed. Prepare for a SLOW fermentation.

At what temperature is it fermenting?