Has anyone tried starting a yeast with Dry Malt Extract? I've been using just a simple mix of orange juice, water, and a little super ferment to start my yeast in before pitching. Recently a friend suggested trying a DME. I picked up some and made the starter per directions I found, which were basically 2 pints of water, 1/4 cup of DME, bring it to a boil for five minutes, let cool to room temp and add yeast. Let the yeast bloom over 24 hrs, shaking the snot out of it periodically to aerate. Well, I did all that and nothing happened. Anyone have any info/suggestions?