Building a starter for a BIG beer

I'm planning on brewing up the 10-10-10 Scottish Recipe in the next 10 days. It's a 1.100 brew (BIG!), and Mr. Malty tells me I need one gallon starter. What I'm wondering is if I should build that in two steps? Start with a 2 qt 1.050 and then step it up to a one gallon 1.100? Or should I have the 2 qt step also be 1.100? Or go with three steps, 1 qt > 2 qt > 4 qt, all @ 1.100? I don't want to stress the yeast, and I'm just not sure what the best way to build this starter is. The more I think about it, the third option sounds best, but I would appreciate any advice.

This is way beyond me. Check out this thread. The OP is going to make an IIPA with an OG of 1.200 and he discussed his strategy in depth.

https://www.homebrewtalk.com/f13/1-200-20-120-minute-iipa-100549/

I have done a little bit of reading on starters and it seems like people try and keep them in the 1.030-1.040 range. I think Jamill even suggested that he keeps the gravity in the starter at the lower end so the yeast get going, but they are hungry when you pitch them. There is some good info here:

http://www.mrmalty.com/starter_faq.htm

One thing I found particularly interesting is that he suggests the same gravity in a starter for a big beer because a high gravity starter will stress the yeast.

Check out this topic:

https://www.homebrewtalk.com/f39/matching-gravities-99280/