Well, I left the thermometer sitting on top of the bulk container all day and it was a 39...so that must be the right number. Must be that when I placed it in the fridge for the 36 degree readings, it was a bit behind where the container is...Temperatures must fall off quickly with distance from front to back..Is there an inverse square law or such in effect with temperature like there is with light ? Well, anyway...
I'd say that sometimes I've been a touch more fermented than I want, and if I'm working with numbers for 36 and I'm actually at 40 that could explain it...Probably not as noticeable or crucial when I'm using very low amounts of IDY and going for long CF's . But when I'm in the .3-.5 range I can see that a few degrees could make a noticeable difference.
I'm not sure I had understood how using a poolish factors into the charts..I think you once said that that would be outside the information the chart could provide..But based on my doughs, it seems that the chart lines up just fine withe the total amount of IDY in the dough even when a poolish is used. . On top of this, I'm often doing a Fazzari re-ball / late-ball, which he describes as re- setting the dough. His doughs often have .5 IDY and have been in CF for a number of days. By the chart, they would be ready to bake, but he is proofing them at Rt for a number of hours...and in a pretty warm kitchen, and getting great bakes...so I can see that there are many variables to it .