Looking at Mr Malty, the only thing contrary to what Mark says is that Jamil claimed a stirplate is the best way to continually add oxygen. Other than that, jamil says 1gm dme to 10ml water, oxygenated, pitched at high krausen, which he quotes Doss from Wyeast as esimated to occur with a fresh sample in a 2L starter in 12-18 hrs. What Mark is saying is not really contrary to the basics on the Mr Malty site. I think the discrepancy regarding recommended cell counts is due to the calculator being designed for using yeast starters that are fermented out, decanted and pitched, rather than at high krausen.
Im not as far along as Denny in my trial, but so far I can say that my oxygenated and shook starters of 1056 smelled fantastic as compared to my normal stirplated stanky ones. The fermentation took off like a rocket, I actually had some blowoff in my 30L Speidels that had 3 gallons of headspace with a 1.055 beer. That blowoff was just about 18 hrs in, thats when I found it, no idea exactly when it happened. The beer fermented out as usual in about the usual time.
I dont doubt Mark's comments about shear stress on a stirplate, I just haven't seen it with my own eyes. It makes sense though I dont know that its like the Bataan death march. You can't duspute that a lot of great beer has been made with stirplate yeast.
I just think that Marks method does not fly in the face of current theory