MHB - There's no particular need to go without the yeast starter if that's what you're hinting - luckily yeast is a great reducer of DO, so that is one part where we can more or less continue with standard lager brewing practice - at least that's what I understand.
Commercial literature has been talking about Low DO for some time (like 15 years) it never really got a look in until cheap N2 generators became available, since then it been moving right along with the Japanese taking a big lead. The other related area is stoping or reducing the activity of Auto Oxidisation processes mainly the Lipidase enzymes (Lipoxygenase LOX1 and LOX2). All sorts of interesting stuff going on in brewing.
And no I wasn't suggesting you go without a starter, rather that you will need "a frigging enormous one" to get the sort of yeast populations the authors recommend (I liked the understatement).
"The pitching rate we recommend is approximately 20 to 30 million freshly grown cells per milliliter of wort for a 12 Plato beer . This rate is considerably higher than what many
pitching rate calculators estimate, but necessary for the classic cold fermentation schedule"
When typical pitches are 1.0-1.65 Million/mL/oP yes 20 times is a considerably larger pitch. and No I don't think its going to be a good idea to go to all the extra work then cut a corner on the yeast pitch - If you want to do that definitely not in a Helles, do it is something where it wont show as much.
I really think you will need to be pitching most of 500mL of heavy yeast slurry into a 23L batch, so I would be doing a couple of brews back to back just to build up the yeast population.
In a stirred starter you might get to 80 Million cells/mL. Constant aeration maybe 100 Million c/mL. Constant aeration and incremental feeding maybe 200 Million c/mL.
You work out the pitch size. Don't trust MrMalty