So, I know it's pretty commom statement to not make starters with dry yeast, but I've read that when doing sours to make sure you have good strong yeast due to the fact they will struggle in such an acidic environment with a pH likely in the 3.4 area. So, would making a starter for dry yeast in this situation be recommended or still just roll with it normally? I have no close by LHBS's and only have the 1 packet (S-04) and don't exactly have the time nor want to spend the $6-7+ for a packet to be shipped. I just pitched my lacto starter into 4.5 gallons of 1.055 wort (post boil estimate is to be 1.063 for 3.5 gallons). So not only is it low pH it's also a decent range gravity. Thoughts?