As I was boiling my yeast starter, I measured it in a hydrometer, and it read 1.040. I knew the temperature would distort it upwards, but I didn't know by how much...
I've already pitched, and out of curiosity I measured some more in a hydrometer, and I've discovered it at 1.070.
Is it better to do a 1.070 OG yeast starter than to do none at all, or will it stress the yeast in some fashion that will affect the overall batch?