Most folks will cold crash their starter about 48 hours prior to use to force the yeast out of suspension. Then you can decant off all that liquid leaving just enough to get the yeast into a slurry prior to pitching. I take my yeast out of the fridge brew day morning unless it's a lager, then I leave it cold until the wort is around 50F, then pitch.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Bourbon Barrel Imperial Stout
On Deck: German Lager