What I have always done was pull until the liquid comes. For instance, the first pull is all semi-solids, trub, etc. The second was also pulling until it gets thinned out. I let is sit in the frige to see, and it looks like the semisolid thicker pull off the second pull is still mostly yeast. But, I still go back to getting 100ml of yeast is quite a bit. Is this how much people get after 2 to 3 pulls, or in reality, do you need less? If MrMalty calls for 110ML, but I only get 50 ml, would a starter with a stir palte finish the job?