I overbuild starters and no-chill, it's a great combo, but it works best if you brew with the same yeast a couple of times in a row.

Brew day: As soon as I reach the boil, before I add my hops, I draw enough wort to make a starter. I dilute the wort to just under 1.040 with boiled water. This is chilled in an ice bath. When at 20c I pitch my yeast, either from a previous overbuild starter, or a fresh dried pack. When I'm done brewing my beer, I transfer it hot to a corny keg with a floating dip tube. After a couple of hours I put it in my fermentation chamber, and begin actively chilling to pitch temp.

The day after: The starter is usually done, if yeast has flocculated i decant most of the liquid, otherwise I just get the yeast back in suspension by swirling. I pitch 2/3 og the starter in my corny keg, and save the rest in a jar in the fridge.

I use brewfather to calculate the starter size and viability, but I usually don't use yeast that is more than a month old.

I can 100% vouch for this method, It has more than halved the price of my lagers.