It's not a switch really, it's just that I happen to have some so I might as well play with it. A friend bought some for me. I can't get it where I live, but it can be sourced in Bangkok where he lives, so he bought some for me. I have no intention of doing a switch to it, because the sourcing is not reliable. It's too far away and the only way to safely get it here is for to be put on a plane and we have to go pick it up at the airport. That's so unnecessary.
Regarding the yeast %, I don't do a room temp rise, because I'm trying to get the dough into refrigeration while it's still cool to limit the growth it does in the proofing boxes. It comes out of the mixer, gets about 10-15 min of rest and is then balled and placed in proofing boxes headed for the cooler. How long of a room temp rise do you do? I had gone down to a % that low in the past, but I was not doing a room temp rise. It was not giving me enough activity over two days in the refrigerator. I eventually settled on .32% because it gave me nice results based upon the process that I was following.