I think the general consensus is to step up the starter with lower gravity wort so as not to over stress the yeast with too high a gravity. That's why we make starters to begin with instead of just pitching 1 smack pack or vile.
If you have the time, I would chill the starter in the fridge and let the yeast settle. Then without disturbing the yeast too much, decant the "beer" off the top, then swirl and pitch the yeast into your wort.(after letting it warm to your wort temp)
Screw it, Lets brew it
Primary 1- BM's Cream of three crops.
Primary 2- Paleface Scalper
Primary 3- Monks Reward (Kreuzberg)
Kegged - Honey Badger, Heady topper clone 1, Indian Paleface Scalper
Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern