I’ll start with a question- how big a beer are you making that you think you’ll need a starter?
You’ll hear that dry yeast will ferment pretty well just sprinkled on top, or rehydrated and pitched. And that making a starter could actually deplete nutrient reserves. I might consider pitching two packets of dry yeast for a huge beer, or just one packet, rehydrated for a relatively big beer. If you’re stuck and really do need a starter, maybe rehydrate first, then make a starter.
Here’s a previous thread with a few opinions to consider:
