well, I'm not sure. You have done a couple of steps and now you have a total of 2L... if you add another two liters you will probably have too much yeast, and if you dont, you wont have enough.\
In this instance, I suspect that you would be better off leaving well enough alone and just pitching the starter you already have. Every time you open it to do something, you add an infection risk.
Just for next time, read all the stuff about yeast on Mr Malty, listen to the Yeast Starters episode of brew strong and aim for as close to the rate recommended by the calculator as you can.
For simple starters ... anything less than a 1L starter is effectively pointless for yeast growth, there are enough cells in a vial/smackpack so that it needs little to no growth to reach its maximum cell density and it will just start fermenting the wort straight away - you are actually making things worse by making a small starter.
For ales - even quite big ones, you wont often need significantly more than a 1G starter, with a little extra effort such as intermittent shaking... you will be fine with a one step starter in your gallon jug for beers up to a gravity of 1.090. A little foam control to stop it all ending up on the kitchen bench and you are off
Thirsty
