Dilute real wort starter?

I've read that if you make a yeast starter for a beer with a high original gravity that it is still best to make the starter around 1.040 so that the yeast aren’t stressed. For those of you who no chill and create a starter from the wort, do you use the wort as is or dilute your starter to 1.040 or similar? If you do use a high specific gravity starter, do the yeast piss and moan about the heavy workload?

I just add some water, to get around 1.035-1.040.