Brewers make wort and yeast makes beer.

It is not that along ago that the range of dried yeast available to the homebrewer was tiny, in fact I remember the days before US56 was introduced, a yeast at the vanguard of the dried yeast revolution there was Nottingham, Windsor, S04, K97, S23,and kit packs.

Of course US56 became US05 and the rest as they say....

Dry yeast has never required a starter as it comes packed with additives, importantly trehalose that get it off to a flying start. Making a starter simply wastes these reserves. For many years though rehydration was considered a good thing but currently manufacturing methods mean just direct pitch.