had a go
I kicked off with 100g of sour dough culture,100g w/m spelt , 100g bakers flour and 400g of water mixed to a batter and set aside later I added 250g of bakers flour and mixed together with a spoon half an hour later added 10g of salt and soon after 10g of dry yeast again mixed together with a spoon and allowed to ferment after an hour a set of stretch and folds with oiled hands and oil around the bowl. half an hour later another set of stretch and folds with oiled hands. half an hour later the dough was spread onto a baking sheet an spread out dotted with grape tomatoes, chopped garlic , white Rosemarie sprig chopped, salt pepper drizzled olive oil and small cubes of chedder and into the oven at its highest temp before turning down to about 22o -230 to bake nice and crisp .
This was the wettest dough I have worked with but really just a different technique and a very satisfying result