All Grain Yeast Starter Qu

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While in the process of making our first all grain batch, my husband and I went ahead and made a yeast started with DME without much thought. But going through and re-reading John Palmer's 'How to Brew' he mentions that using DME for your yeast starter for an all grain batch is a very bad idea.
How bad of an idea was this? Salvageable? Let it set out and re-start with some grain wort before the brew? Should we bother?
Thanks for reading!
 
I did a quick look over Palmer's book because I don't remember reading that DME should not be used for AG starters. I was not able to find mention of that anywhere. Do you have a specific reference?
 
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