You should take a listen/read Neva Parker's Fermentation Mythbusters
She'll go into why a 1L starter isn't really worth it - 2L starters are much better.
+1 to Neva Paker's presentation. Very good info and I haven't done a 1L starter since.
I wasn't able to watch the one on AHA because I've forgotten my password. But, I caught one of her presentations on YouTube. What she was saying there was about the 1M cells per ml per degree plato rule. She said that you can play with flavor by pitch rate changes. Under pitching apparently causes more growth, big surprise, which increases this and that.
I found it interesting that pitching big reduces acetaldehyde and fusel but increases ester. Which makes sense. The next part caught my eye. Increasing dissolved O2 actually counters that by increasing acetaldehyde and fusels and decreasing ester. The takeaway I got was that O2 was easier but not necessarily better depending on what you wanted in your end product.