Hey Big Floyd! Thanks for the condescending tone in your reply! I could go into great detail about why this method works for me and has always given me better results than pitching straight into my fermenter, but you probably know better anyway. So what's the point...
I always make a starter whenever I use dry yeast... which is pretty much always. I make up 100 grams DME to 1 litre of water. Boil for 10, cool, add yeast, rock and roll