I'll preface that I'm a beginner and not a food scientist in any right. I tried to make a starter twice and failed both times. I can't say for certain why, but it could have been from impatience not seeing the start rise every day while the colonies built up. If I were to see the starter rise due to yeast action, I would be more likely to maintain it, which would give the bacteria more time to create a colony. So it's not speeding the bacteria along, but rather "faking it until you make it".