Tried making a sourdough starter with my son using peels from organic apples, but it turned into vinegar. Am making a new batch of Flanders Red (to blend with some stuff in a fermenter that is mostly a year old and a little bit that's 2-1/2 years old), and was pitching a pack of Roeselare Blend after the new batch had fermented out. Struck me that the combination of S. cerevisiae, Brett, and souring bacteria seems an awful lot like what you want to colonize a sourdough starter, so ... added a few mls out of the smackpack to a couple of tablespoons of flour, a pinch of sugar and a little water to get a starter going. Got pretty foamy pretty quickly and smelled just yeasty for a few days, but started smelling more sour today. Added the dregs from a bottle of Flanders Red (tasty!) to it tonight. The starter is nice and spongy, and smells great - will make some bread later in the week. Just wondering if anyone out there has used any of the souring blends (or just Brett or just bacteria) to make a sourdough starter and how it turned out...