I just relistened to the yeast starter show. I've got the basic gist of starters except for how to do steps.
The guys mentioned several times that they do steps when needed for lagers and big beers. But they really did not go into detail about how to size the steps to get to a certain point.
I thought I recalled the boys talking about the point at which you should basically just do a 5 gallon smaller beer and use the entire yeast cake for your big/lager beer. Was that a different episode of Brew Strong?
I've read on here how to use the pitch rate calc to tell you step sizes but would sure be nice if the show covered this. Maybe I'll submit a Q&A Show question.