looking at the mrmalty pitching from slurry calculator, it seems that a half cup of washed fairly pure yeast is more than enough to pitch into most any beer. I set the concentration to 4 and the non-yeast percentage to 4 and the viability to 80%. If I'm calculating correctly, it looks like with these settings 1/4 cup of solid yeast is about the equivalent to 2 smack packs. So I was thinking about calculating the starter for 2 smack packs and guestimating about a 1/4 cup of yeast into the starter. Is this reasoning sound?