I only see Mr Malty indicating 38 ml yeast. If it is a thick slurry, you can move that indicator over. I would make a 1 qt starter, using 1 cup of dme. That should give you plenty of very active yeast.
Brody's Brew House
Primary: Scottish Strong Ale
Seconary: Don't use one, generally
Kegged: Sweet Potato Saison
In the fridge: Czechvar, New Belgium sampler
Planned: Either a Porter or an AIPA. Possibly a RIS.
"For a quart of ale is a dish for a king." - Shakespeare