I am brewing a helles (1.047 OG) which I was planning to ferment at ale temps; wlp029 packaged in June. I am glad I asked my question, I now have less to prep for my brew day
I don't brew small batches to avoid making starters, but it's a plus. Primarily, it means I can get my ingredients on the cusp of brew day, when I'm absolutely sure I can brew. But it also eliminates a bit of pre-work during the week, when I am busy, as well as a point of contamination. I made small starters for a while, then tried without the starter, and ditched that step.
Given that I brew four to eight times a year, if I thought I needed a starter, I'd likely just buy twice as much yeast.