Here's the thing.
The instructions on the yeast pack available to homebrewers is different than the instructions for pros. In terms of aeration, pitching rate, and with dry yeast, rehydration. But, it's the same yeast, going into the same wort. Differences do to pressure and batch size aside, there's no magical difference. The reason is, you can make a batch of drinkable homebrew pitching your unhydrated dry yeast right on top without aeration. But flavor will suffer. And even if flavor doesn't suffer, subsequent repitching will suffer. Now, if you don't repitch, and you're making a starter with your dry yeast, then it's probably not an issue. However, I wouldn't repitch from that. And repitching is a big deal for me (as it is for pretty much every pro brewer ever). And no pro brewer in their right mind would do that either, because the result wouldn't be a) profitable or b) up to commercial quality. All that stuff about "don't rehydrate" or "one smack pack before expiration is good for 5 gallons up to 1.060" is rubbish if you're actually serious about your beer.
That said, if you pitched dry yeast that was on a stir plate, your cell count was likely high enough that you didn't need to really aerate, and simply transferring from kettle to fermenter may have been enough. That's not my preferred style of brewing, but you're probably ok in that respect. Going forward, not sure why you'd make a starter with your dry yeast when you can just pitch two rehydrated packs (on the rare occasion you actaully need to) and call it a day. Under most circumstances, making a starter with dry yeast could easily delve into overpitching.
