FWIW, you could make your wort, chill it to pitching temp and run off a liter or so; "shake it like it owes you money", pitch the yeast into the shaken wort and cover with foil for a few hours, then pitch the whole thing into the wort for the whole batch. Then watch it take off. My experience is that this makes the best starter and this approach is endorsed by Klackitat Jim (the yeast whisperer) and Denny (the Experimenter and questioner of all conventional things homebrew), as far as I recall, at least.