Yeast harvest & Starter

[Zee]

So I have collected the yeast from my last batch. As I have a conical I dumped the first runnings of the slurry and collected the middle part which should be good yeast. Its been it the fridge for 7-10 days and its compacted to about 100ml of solids sat on the original beer.
I am going to brew on Friday and will repitch this yeast which leads to my question. I would like to get this repitch roused and ready to go, so should/can I make a starter? When pitching packets I normally make a 2ltr 1:035 starter a day before. Mr Malty calculator suggests I need 160ml but doesn't suggest a starter size. Will the above starter allow for enough growth to achieve the required pitch rate?

 

[Drunkula]

Loads of slurry estimates say 1.2 billion cells per ml with 40 to 60% of it being yeast solids, but as yours is compacted and you took it from the middle I reckon 2 B/ml would still be conservative - and for a 1.050 starting wort that would be enough.

If you did make a 2 litre starter even without shaking/stirring it would get you 50% more than you'd need.

https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

 

[Zee]

Wow, that's a great calculator. Not sure why I didn't look there in the first place!
So, my 1:080 starter wort needs 334 billion yeast cells. A 2ltr 1:036 starter w/o stir plate is bob on (i'm not sure if that's a good guess or brewers intuition).
Thanks for the help.