I bulk fermented at 65-66F for 29 hours due to Thanksgiving schedule and then balled and continued basement fermentation until 4:30pm. Total approximate fermentation using 1.5% starter is 50 hours. According to Craig's chart, if I'm going to continue the same amount of fermentation time, I should drop down the starter % to 1. Or maybe less than 1%???
See picture below of my highly fermented dough