I mostly use dry yeast or slurry to avoid the whole starter mess. I say mess because I always seem to have an overflow from the flask on the stir plate. I only have a 2l flask and brew 5 gallon batches of ~1.070 wort. I don't think my stir plate can handle a 5l flask so I don't really want to go there. To combat the overflow I start many days in advance and do 2 step starters with cold crash and decant. Looking for a way to simplify/speed up the process. When the krausen starts to fall can I just add more DME into the flask? The stir bar ought to mix it up well enough. Anyone do this or have other ideas?