I tried a few times with Ischia and home milled Winter White Wheat. I used 2.75% starter for a 70% hydration dough, 1 day room temp ferment, and the dough over fermented - though home milled winter white may be quite different than what you are using. Also, I was using purely F, W, S, Ischia, nothing else. I make a Villa Roma whole wheat with yeast ( overnight preferment of 25% of the flour ) at 80 to 82% hydration that comes out pretty well. I would suggest you start with Craig's chart and get some data points.