With the passage of time, I'm wondering about real world homebrew experience with this method, particularly from brewers who have used it a number of times.
My personal experience is limited to a single batch using a then new Bootleg Biology beta yeast hinted as being the Blauges strain. Attenuation was lower than expected but properly dry for the style. The batch took months to clear and longer for off-flavors to clean up, and it had a metric crap ton of sulphur that took even longer to clear. I have no other experience with this strain, so I have no idea whether to attribute the performance to the the starter method or the yeast itself. In the end, the beer, which was used a recipe shared directly by Blauges for their spelt saison, Saison d'Epeautre, tastes great and was sparklingly clear -- very close to the original, which I have had several times.