My First Yeast (infection).. or starter

So I have a few questions for on my first yeast starters...

I am Brewing:
The Number Eight (Belgium) OG 1.084 -Smack Pack: WYEAST 1762 BELGIAN ABBEY II.
Peat Somked Porter OG 1.062 Washed Yeast 1056 from 2-20-11

1) How early should I get the starter going? (I would like to brew on Saturday)

2) Am I fine to do this without a stir plate? (I was thinkning of growlers)

3) I was planing on 1 cup-ish DME for a 2L starter... Is that right?

Any other suggestions...?

1) Today or tomorrow, just throw it in the fridge when the fermentation is over.

2) Yes, shake it every few hours if you are home to squeeze a few more yeast cells in there if you can.

3) Sounds about right.

1) really, back in the frig to go dormant?

Next question...
4) how much of the yeast I washed? (I have 2 pint jars)

5) can I make too big of a starter/or pitch too much yeast?

1) When the starter is finished fermenting you just throw it in the fridge until brewday. That way you can decant the liquid off of the starter.

4) http://www.mrmalty.com/calc/calc.html

5) The only thing wrong with too big of a starter is that you may not get quite as much estery flavour as you hoped. Many flavour compounds are a result of cell division and pitching too high leads to a slightly less flavourful beer.