Ran another batch of 5 pizzas this weekend. 52 hour cold ferment, chart said .084. Went with .099. Worked out to be almost a gram in a 928 grams of flour. Very little action in the cold. Took them out early in the day as I wasn't sure how they would react. One lid popped off after 3 hours. We made pizza when they'd been at room temp for ten hours. They had doubled in size and were just starting to get large bubbles of fermentation. I hadn't planned on it being ten hours, but parties can be unpredictable. Dough was fantastic. Easy to work, cooked up with a nice rim and very tasty. Best yet. Unlike the last batch that was underactive, these were just right. I would rather have used them between 4 and 6 hours at room temp, but it didn't seem to hurt them at all. For my preferences the chart is a bit light on ADY at the lower temps, but as you've said this is a starting point.