I think that's the best way as long as it's not a huge starter. That is what Jamil says he does.
My last batch I used the same wort. I cooled it down to 60, pulled about 750ml and pitch WLP320 into it. A few hours later I pitched the starter (at low krausen.) I wanted to keep the pitch rate fairly low but also wanted to pitch active yeast. It was going strong in less than eight hours.
Everything is better with a beer.