Scaling up factors?

Hey everyone,

Need a bit of troubleshooting.

I have been making more dough than usual for bigger pop ups and I make two batches of poolish for two doughs because it wouldn’t fit in the Famag spiral mixer as one.

After I take the first batch out to proof on the table and quickly clean up the dough in the mixer – with a good drying after – when I make the second batch of dough it has been turning into a pancake batter.
Exact same water and flour and salt to the gram as the other mix, but completely different looking outcomes. First dough gets a nice pumpkin shape and mix. Second batch is a soupy mess. Even if I had some residual water in the mixer from the previous cleaning – it wouldn’t be more than 50 grams I would think and that would hardly have an effect.

My only other hypothesis’ are my scale is dying, the containers I used to measure the water weren’t on the scale properly, I read the scale wrong (but I’m usually triple checking that number), the scale wasn’t level…..maybe my poolish water was …