Ken, I'm not the expert you summoned, but I can give you my anecdotal experience. Year's back, when I started repitching, I would use an entire slurry for the next batch. Then I read something along the lines of what Mark is saying and I started experimenting with pitching less yeast. Sure enough, I found I got more "pleasing" flavor and less off flavor. I don't know how to describe it other than that. I finally settled on using 1/3-1/2 slurry, depending on batch size and OG. That was also when I decided we'd been sold a bill of goods with the old saw "you can't overpitch homebrew". Like Mark has pointed out, yeast cultures are like nuclear weapons, and if you get enough healthy yeast into your wort, the rest will take care of itself. You don't need to pitch huge amounts of yeast.