For ales I will typically use liquid yeast, build a 2 liter starter, decant, then split that in half. if doing a single batch, I will save half for a future batch. If doing a double batch, just split it. According to the starter calculators, this gives a boost in numbers for the current batch, plus saves money or a run to the LBS in the future. I use a 2 liter flask and stir plate for this. But if I am not pressed, I will just get a pack of Wyeast or Omega and just pitch it straight. Never had an issue doing this and it’s a hell of a lot easier.
For lagers, I will just try to get to proper pitch rates depending on the recipe. I will more likely use washed yeast for a lager due to the lesser hops.
When first reading about starters, these articles say you should do them since they are easy to do. BS, they are a pain in the butt and a bunch of extra steps. You have to get wort to the right volume and gravity, heat it, cool it, aerate, pitch, get the stir plate going, decant, clean, etc. Then I have had spill overs on the stove, a cracked flask, a stir plate gone bad, and a batch that went nuts and bubbled over the flask and stir plate. The point being, if you don’t have a reason, and it’s not improving your final beer then save yourself the hassle.