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Thanks for all your comments. What I gather through this post and others that were referenced here is that (modern) dry yeast is much better than liquid yeast: no need to break the pouch 2 days before brew day, no need to make a starter, nor to oxygenate the wort, less risk of contamination...

You're saying that with dry yeast, we don't need a starter?

Got it. So the yeast starter puts us at a good starting point, but we still want and need yeast growth during fermentation Thank you all for your answers!

Yes, I prefer using dry yeast

Hello New-ish brewer here I've starting brewing beer a few months ago, starting with 1-gallon batches, experimenting different styles of beer (IPA, Pilsner, Stout, ...). I will move up to 5-gallon batches soon! Excited by the wider range of recipe kits, but a little bit afraid by the larger...

Hello I'm still a beginner, I've brewed several 1-gallon batches in the past few months, and I'll start brewing my first 5-gallon batch soon. I have a question related to wort aeration and yeast starter: I've read that the purpose of aerating the wort in the fermenter is to dissolve more oxygen...