Normally I time my starters to pitch at krausening. In the last three weeks, I brewed three times and did just that. I used OYL-002 (American Wheat), Wyeast 1217 (West Coast Ale), and WLP023 (Burtons Ale). The wheat and a British Golden were done but for 2 points in three days and the Rye IPA I brewed was down to its last 4 points on 4 days. (I just started using my Tilts.) Now that I have temperature logging, I have been working on the finer points of temperature control. I decided to keep my starter temp at 68F for the BG and Rye since I knew I was going to pitch it in and I was going to ferment at that temperature too. I fermented the wheat a little lower in the mid-60s I have to find that output. I also kept about 600-800 ml from the 2000ml starters to save. I let those leftovers finish up before putting in bottles for later brews. I kept the starters at those lower temps (not 72F) because I wanted to avoid ester formation and I was going to pitch it all in. I also oxygenate my wort.
Now I delayed my brewing this weekend because I started my WLP820 late. It will be going into a Schwarzbier so it would probably not be noticeable. I generally don't decant and my lagers are always really good but occasionally I don't quite nail my pilsners. My plans are to decant my lagers since the starter temp is a lot higher but I wouldn't necessarily say pitching the whole starter has created noticeable flavor issues.
Given you've started brewing, I'd be more inclined to pitch it in rather than letting the wort sit, which I am not a fan of. I can understand though if it is necessary to get the temperature down. I'd rather something else not get going in the wort rather than worry about the off flavors in the starter.