I ferment with buckets and have a small fridge that the bucket just barely fits into. When I transfer a batch into a keg, I usually pull out the dry hop bag, and dump (most of) the yeast into cleaned/sanitized mason jars and refrigerate in the kegerator for the next brew day. The bucket gets disassembled - spigots and bucket get washed out, rinsed and turned upside down to dry.
The last batch I brewed I thought why not just cut out the yeast harvesting? I could rack the beer, pull the hop bag, and stick the ferementer back in the fridge, with yeast, until the next brew day. Then, it's just a matter of pulling out the fermenter a day before brewing, dump in some DME starter, some yeast nutrient, give it a shake and there's my starter. Dump the wort in, and back in the fridge to ferment again.
I'm must have overlooked something. It seems like such a better way to keep contaminants out of the yeast (less transferring), and way less messing around in general. I've made starters with stir plates, and in gallon jugs with airlocks (and without). Never could tell a difference between methods. Shaking the jug seems to work just fine without the stir plate so why not just leave it all in the bucket?