I have never had a problem using my normal yeast starter for even huge beers. What OG are you aiming for?
White labs actually recommends(and I have done this with incredible success) fermenting the wort in stages. For example:
Brew 3 gallons of a medium beer, 1.050 lets say, the first day. After fermentation has been under way(I waited 3 days) you add 1 gallon of fiercely concentrated wort, maybe twice as high as your target OG was. Let that ferment (you can even aerate at every addition with no oxidation if you want, but I didn't) and add another gallon of super wort the next day.
This isn't exactly word for word their directions, but I got a yeast to actually exceed it's supposed alcohol tolerance by 34% or so with this method.
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout