I get that. I am not worried about building up to the correct cell count (or a rough estimate, based on the amount of wort I feed to the yeast). I am just asking, if I cultivate my yeast and get them to the desired cell count a week (or even a few days) before brew day, do I just let them warm up and pitch or do I have to add some wort to my starter the night before brew day to get them active?
EDIT: I have only ever used dry yeast or smack packs.
I am harvesting from Bell's Two Hearted (or maybe I'll use their pale as suggested) this week. You do not need to add wort for the final pitch. I was simply going to step up, decant, step, decant then the last time I decanted, I was going to leave it as it was in the fridge, decant, let sit out while I brewed, then swirled and pitched.
I read this:
http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html
While not sour beer dregs (what I am doing) the concept isn't exactly different. You grab the dregs and step up your starter.