I agree there are many ways to grow up yeast needed for a batch.
My SNS method is to make a 1L starter, pour that in a 1 gallon mayonnaise jar, put the lid on tight, shake vigorously for about 2 minutes (I get tired), then crack the lid and wait to pitch 8-12 hours later. I pitch the whole starter.
I add 100g of DME to my recipe in BeerSmith and I have set my water calculator to expect a 1L top off (the starter volume). Those additions to the recipe help me hit my numbers.