Yeast Starters: Do you dump it ALL?

[O2 Mash]

I was reading John Palmer's book last night about yeast starters, and I realized that I may be doing something really wrong. The book wasn't that clear about it, so I'd like to ask you guys...

For a 10 gallon batch, I will make a yeast starter with liquid yeast out of 3 pints. When it comes time to pitch, I dump the whole thing into the primary. My impression from the book was that the starter liquid is poured off of the yeast cake, and only the yeast is pitched. Am I an idiot for doing this? It just never occured to me to dump out the liquid. I'm curious as to what everyone else does.

[davesarman]

I'm in the same boat as you. I dump the whole thing. I swirl everything around before I do. I'm under the assumption that the small volume of wort I'm adding will have minimal impact on the flavor of the beer. I usually use either a ligth DME or a wheat DME for my starter. But dumping only the yeast sort of makes sense, even tho it adds an extra step.

[danno]

I dump out about 3/4 of the liquid, and then use the rest to get my yeast in suspension for the pour...

[wild]

I make a starter with 1 & 1/2 cups of the same DME that I'll be brewing with then pitch the whole thing.

W