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I tried reculturing some CoopersPale Ale yeast using dextrose instead if malt. (I know I shouldn;t have, but I didn't have any malt). It didn't go crazy or anyhting like that but the bottle did pressurize a bit. Anyway, I put a batch down on the weekend (Coopers Bitter, 1kg BE1 and 1 plug EK Goldings steeped for 10mins then thrown in) and poured the "starter" in and left it overnight. Next morning there was no action at all so I panicked and threw the kit yeast in as well. 3 hrs later the airlock was bubbling.
Now heres the question: What yeast do you think is doing the work? Would the kit yeast have started that quickly or was the PA yeast just starting to take off?

No way to know, but I'd be guessing the kit yeast will be dominant because the population is likely to be a lot higher.

the starter had a 6 pack's worth of yeast that had been in the fridge though, so ther would have been a fair bit there.... Do you think the kit yeast would start bubbling withn a few hours though? temp was roughly 20deg

Your guess is as good as mine.