Sour Dough for Fermentation

[subbrew]

Has anyone tried using a sour dough starter to ferment a wash? It seems it has all the right attributes, it has yeast, and at least in mine it is a yeast that produces esters. It also has lacto bacillus to give some sour if you are looking for a more sour mash.

Just starting on this hobby but have been brewing beer for 10 years or so. I brewed an amber ale using my sour dough started and it turned out quite well. It was a recipe I had brewed many times before using US-05. The sour dough had the same attenuation. The flavor was more estery like I had used an English ale yeast. And after about 2.5 months in the bottle it started to get sour and was hard to pour as it was all foam.

But given the short fermentation cycle for a wash and desire for esters and such it seems it should work fine, at least for all grain washes and probably others.

Thoughts?

Just starting I need to do some other experiments such as figuring out what I like and how to age it etc. But will eventually give this a try unless someone else has done it and can tell me to beware.