I can my starter wort, so I always have it ready. On the night before lager day I place the jar/s of canned wort in my fermentation chamber to get them to 52F. Morning of brew day I make my starters, 2 1L per batch with lagers. They are oxygenated not shaken not stirred. In 12 hours they are well into log phase and resching high krausen. The whole shebang goes in, yup 2 liters! No concern
I'm moving to this process. I'm going to start pitching my whole starter at HK. I feel that I've been letting my pitches go too long and I've seen improvement in my beers since changing to this.