Quick Mr. Malty/Starter Question

Earlier this week I washed some yeast from a stout I transferred. I was able to get some great yeasties to reuse and wanted to make a starter to ensure they are ready to go. Here's how I determined how much slurry to use:



So I went with about 90mL. My question: How big of a starter would you have made? I went with 1qt water/1cup DME and pitched the yeast around 70F. Things took off last night and still appear to be going. I'm hoping to brew tomorrow. Thoughts?

 

oops... harvest date should read 12/6 since that's what i input when i originally calculated. regardless, the amount mr. malty suggested was right around 90mL

 

anyone? TIA

 

Try this reading this, it helped me
check out the third reply from dstar26t
http://www.homebrewtalk.com/f163/how-calculate-multi-starter-slurry-203211/