I have a question. I make my dough by using a sour dough starter. I have an Ischia and a Cameldoli which I've had for about a year and a half. I keep these starters at a consistency that is a good bit thicker than pancake batter. I think I run around 60-62% hydration. My recipe is 8 cups of flour, 2 cups of water, 2 cups of starter, two table spoons of Kosher Salt. For me, on the 2Stone, this mixture works pretty good. If I don't use the starter once a week, it can become a little bit of a gamble but it always seems to work out.
However, when I try to go to a higher hydration, I don't get a good proof. My question is, is there a reason that I can't get really high hydration with just a natural leavening? Thanks in advance!