Has anyone put Nottingham yeast in a starter?

[Beer Belly]

Ive got an 11g packet of Danstar Nottingham yeast and the wort I want to pitch into will be around the 1085 mark. According to http://www.mrmalty.com/calc/calc.html I need 19 Grams of dry yeast, which i don't have. Ordering another packet of yeast will cost me £6 because of crazy postage prices so I was going to start it in a 2 litre starter for a couple of days then pitch. But the instructions say NO :

" Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at 30–35°C.
Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR.
Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more
minutes at 30–35°C. Then adjust temperature to that of the wort and inoculate without delay."

So has anyone used this in a starter successfully? :drunk:

 

[Aleman]

I have . . . I basically used 20L of wort to grow it up to a sensible sized starter to pitch into 150L of ale.

If you pitch 11g of yeast into anything less it will run out of sugar well before it runs out of growing.

 

[Beer Belly]

OK, so I wont bother with a starter.

cheers mate :