Thanks again for the suggestions,
The battery of the scale is new. Where I mix the dough is cool (the basement).
The tough is wet and sticky all the time. From the time that I mix, to the time that I ball.
Craig, 0.3% seems to have been working okay for me thus far, but I will give .075 a try next time. Actually, I'll round up to .1% because my scale only measures in whole numbers (so for me, 1000g flour, 1g fresh yeast).
I'll be making a dough today so we will see how it goes. I also have balled dough to make pizza, but it's not ideal.