First of all, thank you JKarp for this whole string. I used this as the basis for trying my own attempt at reconstituting yeast for the first time. Admittedly, I did things very differently as far as equipment and ingredients, but the basic process remained the same. I did this for two reasons:

1. I did not have easy access to a few of the ingredients specified in JKarp's tutorial.
2. I am cheap

Since I don't have a tempered Erlenmeyer flask (or any Erlenmeyer flask for that matter), I used a 12 oz plastic Coke bottle as my fermenter. To alleviate the pressure from CO2 buildup, I left the cap on but not tight, similar to the venting on the MB fermenter.

For my wort, I again went cheap. I did not have DME or yeast nutrient, but with some searching I found that the main ingredients in yeast nutrient are certain nutrients found in malt sugar and citric acid. I used a small amound of booster and lemon juice. To round out the wort, I also used some maple syrup - note: actual maple syrup, not the fake plastic stuff. I prepared the wort in the same way as JKarp recommended, but added the booster before boiling and the maple syrup like you would do with LME.

For the yeast, I took one for the beermaking team, and finished a bottle of Chimay Cinq Cents (750 ml, of course). In advance, I appreciate all of your sympathy on that endeavor :-P I harvested as per JKarp's directions.

Sanitizing was done by the book, OneStep on everything for 10 minutes.

I got nothing for the first 3-4 days. By day 5 I had robust krauzening. I harvested on day 13 after sampling the "beer." The taste I got resembled mead, most likely because of the sugars I used, but it was more than pleasant, so I added it to a MB Abbey Dubbel recipe on the 16th as my yeast. I've tasted it once so far during the fermentation process and everything seems to be working well (no 'off' tastes, etc.).

Again, thanks JKarp for giving me everything I needed to make this work, and I hope others find this useful.

Weeellll....
The sugars in DME are Maltose -a complex sugar. Booster is dextrose -a simple sugar. It is generally agreed upon that yeast should be built up in an environment similar to what they will be fermenting.
You have inured the yeast to simple sugars. Hopefully everything will be fine. But, you may end up with a low attenuation. Only time will tell.

Yep. Building starters with simple sugars can be bad. Yeast starts fermenting the simplest first, and then the more and more complex sugars until there is nothing left that the yeast can ferment. As the sugars get more complex the yeast has to produce enzymes in order to help the fermentation along. If you build your starters with too many simple sugars you can condition the yeast to not produce these enzymes. You can wind up with yeast that cannot fully ferment your beer. So.. Um... Yeah. That's all I have to say about that.

According to the label, Booster is primarily maltose, although it does contain smaller amounts of some simple sugars, namely glucose. Thus far, it tastes fine, but I'm at least 7-10 days from bottling. If it turns out to be an epic failure, I will post what I come up with.