At the bottom of the article you say "The above process will give you the best results when working with liquid yeast. ". I think you mean "dry yeast".
A lot of folks, including myself don't rehydrate dry yeast. Some manufacturers say to just sprinkle it on the top of the wort. However, there are strong reasons to rehydrate yeast.
If you don't rehydrate, lag times from pitch to fermentation start are longer. This can be over 24 hours which is is time bacteria and wild yeast can start taking hold in your wort.
Fermentation takes longer. Again, more time for aliens to party in your wort.
You need a longer diacetyl rest. if you are not doing one now, do it and then extend it a day or two if you don't rehydrate.
The risk of a stuck fermentation, that is where the fermentation stops at a higher finishing gravity that you expect, is higher.
If you are going to relax and have a homebrew, at least take some simple precautions to make it a good one.