I like WY3638 fermented in the low-mid 60's. For my palate, that is the sweet spot where you get a good balance between banana and spicy phenolics. I like the 3638 because along with clove there are notes of vanilla and cinnamon to go with it that I really enjoy. Sort of like spiced banana bread.
As far as starters go, I don't make one on my normal gravity weizens. I just smack the pack about 6 hours before pitching, and give it a good shake every hour or so. My dunkelweizen is in the low 1.050's, so I end up underpitching a bit. Allegedly, this increases the phenolics. I'm not 100% sure I believe that is the case, but this has become my standard practice and I like my results, so I'm sticking with it for now.