Expounding with maximum verbosity:
I split the five gallons (London Pride clone) into two carboys.
I pitched the nasty tasting starter (London ESB yeast) into one half.
I pitched dry Nottingham into the other half.
The half with starter fermented faster and cleaner. And it tastes much better. Both are good, but there's a noticeable difference, particularly in that the Nottingham has more fruity esters and less bitterness.
I split the batch like this because my last batch of Pride tastes sour and I need to dump the keg. I pitched that one with a starter of Windsor yeast from a previous fermentation. It oddly took around 36 hours (IIRC) to hit kraesun. So, either the sourness developed during the lag or it came from the starter.
Before brewing the latest batch, and being paranoid, I tasted the starters (I also had a lager starter going). Neither one tasted good and I thought (perhaps just being paranoid) that they tasted sour. I use frozen wort for starters and I was beginning to think that the frozen wort might have issues.
I dumped the lager starter down the toilet (along with my stir bar) and pitched that batch with dry yeast.
I decided to do a split batch on the London Pride as a test.
Test results are that starters taste nasty but still make good beer. I could have saved my stir bar and used the lager starter.