If you want to attempt to maximize the number of cells from the slurry while removing most of the break and dead cells, you can try what I have been doing with older crops; namely, double-drop the starter. Basically, pitch the entire crop, wait until the starter goes opaque, and then carefully decant the liquid into a sanitized vessel while leaving the sediment behind. The liquid portion contains the viable cells. It is an application of the old British technique of starting the wort in a large vessel and then dropping it into smaller vessels called pontos 12 to 18 hours into the fermentation. This technique was used to get the young fermenting beer off of the break and dead yeast cells as well as to aerate the fermenting beer.