I don't think you need a starter, just pitch a vial or smack pack. Unlike growing yeast for a beer lacto, pedio and the like don't need high cell counts and they don't have to have their cell walls in tact to grow. Just pitch it in and let it do its job.
I use to have that position also, until I tried mashweasel's process of utilizing a lacto starter on his Berliner Weiss. I have been doing a sour ale or two/year for the last few years and have fund that making a lacto starter significantly reduces the time required to achieve the desired level of lactic acid I'm looking for. I don't sour mash due to the unreliable flavor profile in my early attempts.
I now mash, boil (no hops) 15 minutes, cool to 100 F, pitch starter with a layer of cling film on the surface of the wort in my kettle. Then do a normal boil when my desired level of sourness has happened and then my ale yeast routine.
I'm content with my sour ales; I just want to reduce the amount of lacto starter wort in my batches.