" Unlike a stirred starter, a shaken starter that is pitched at high krausen does not taste, nor does it smell foul; hence, there is no need to decant other than the desire to avoid diluting one's wort. The reason why a stirred starter smells so bad is that stirring fast enough to get any kind of gas exchange stresses the heck out of the cells. Yeast produced odors and off-flavors are almost always a sign of stress."
You should go by James Bond 007. Shaken not stirred, you wouldn't want to bruise the yeast. :-)
But what you said makes sense and I'll give it a try, though I may go to a 2L starter for lager. Do you (or anyone) see a problem with filling the headspace in the starter vessel with welding O2 before the initial shake?
Oh, and why the extra light DME?