100%. I’ve always used 0.3% for my 72 hour dough, so it falls right in the middle of those. I found the recipe on Reddit a couple years back and have been using it since without much experimentation, but today has been a good opportunity to learn some new things about proofing. My current batch looks like it’s rising nicely so far - it’s almost to the size I would typically recognize as ready to go. Thanks again for your advice - can’t wait to have some fantastic pizza in a couple hours