yeast starter amount conundrum

So, i thought i had more DME than i actually did.

I'm brewing yooper's california common soon (haven't decided exactly when, maybe tomorrow) and have never used a lager yeast before. When i went to make my starter tonight, i realized i only had half a cup of dme, so my starter is about a pint instead of my usual liter (which i know is small for a lager).

So, do i
a) not worry
b) worry, order more DME from my internet source and hope the weather allows me to get it on saturday?
c) add some dextrose to boost the food a bit (i know you don't want yeast getting used to munching on sugar like dextrose)


i don't have a local shop i can run to, unfortunately.

I'd appreciate any thoughts. I'm fine with option a, but i'm out of practice brewing and so i'm a bit more worried than i usually would be.

Don't worry You might experience a slow start but you're gonna be fine.

One cup of DME per pint sounds like a lot. I mash and store a bunch of starter wort now, so I don't remember how many cups I used to use, but Wyeast recommends 0.5 cups/Liter for a 1.040 starter.
http://www.wyeastlab.com/hb_makingastarter.cfm

Also, what yeast are you using? A one pint starter would be way under pitching a lager, but a Cal Common is typically made with an ale yeast at low temps.