Thanks for the math help. I was right that I was using .25%. .5% idy is not on the chart, but if that is what works in my case with All Trumps, I might stick with that.
I guess I should make a dough ball with .25% and let it sit until doubled, note how long it takes, and see what it's like. I have my guess what I will end up with, but I won't know for sure until I try it.