If it is a beer where I want a clean ferment, I use both -- Safale US-05 and Nottingham (dry) or Wyeast American or German ale yeasts (in my yeast bank). For beers where I want more of an ester flavour profile from the yeast, I only use liquid yeasts and ALWAYS with a starter.
Just a note, dry yeasts should not be used with starters for two reasons: (1) if you want a higher cell count, it is often cheaper to buy two packets of yeast than to make up a starter, and (2) dry yeast are packaged at the peak of their growth phase, and putting them in a starter can actually reduce their health and viability if you are not careful.
If you want the best health and viability from your dry yeast, rehydrate according the manufacturer's instructions. If you don't rehydrate, you will get about 50% viability, which may still be plenty of yeast for many brews.