"I used 100% Flour, 63% water, 10% Ischia, 3% salt"
Did you only use the Ischia as a leavening agent or did you also use any yeast? If only the Ischia, how long did you let it raise and was it room temperature or in the refrigerator.
Also, as a noob, just to make sure I understand, when you say 100% flour, does that mean the rest of the ingredients are as a percentage of the weight of the flour? i.e. 600 G flour, 378 G water, 60 G Ischia and 18 G salt.