I agree with November that if you intend to convert your recipe for a cold fermented dough to a room temperature fermented dough, you will want to reduce the amount of starter. I don't know where to draw the line on the amount of starter to use, in part because of youthfulness of your starter and also the higher elevation where you live. Bill/SFNM is one of our resident experts on making dough at high elevations, and he has commented from time to time on the challenges of making dough at high altitudes.
If you plan to migrate to use of the Camaldoli starter culture, I think I would drop the commercial yeast and rely only on the Camaldoli. You can always decide later whether to work a small amount of commercial yeast back into the dough, as many of our members do.
As for the salt, it is usually reduced for winter time applications, to compensate for the effects of cooler room temperatures to slow down the fermentation process. In the summer time, the salt levels are increased for the opposite reason. I have observed that some members use high salt levels for cold fermented 00 doughs, but I believe that is a misreading of the way that salt is intended to be used in authentic Neapolitan doughs. If you plan to go to 3% salt in any event, I think I would increase the Camaldoli starter a bit from the recalculated value to compensate for the higher salt level.