Idea: Massive Starter Plus Little Flour
Has anyone ever tried adding their warm water, starter (1:1 by weight), and only a portion of their flour, so that the total ratio of water: flour is still only 1:1 (same as starter) and once it becomes very active, add in the rest of their flour + salt?
It's basically making a huge starter and adding a small portion of flour to get the hydration you want. I'm thinking you would have exceptional rise and flavor (possibly too strong), but I would love to hear anyone's opinion or experience before trying. Thanks!