New starter procedure trial

Curious to hear firstly how you plan on tackling the lager starters in this method, and secondly your results with the lager starters and batch tastings.

After reading this thread it looks like 1 pack of lager yeast into 1 L wort (shaken method) inoculated post shaking. Then fermenting around low 70’s to increase cell biomass, then once it reaches high krausen, chill to around 50F and pitch all into your cooled batch of wort. Obviously for a normal gravity lager (1.050 or so).  Am I missing something here?

It still seems like such a small amount of yeast, but if there is increased health and vigor, then that may make all the difference.