Yea, MTF wiki is probably your best bet if your looking to make something sour/funky. I would also check out Sour Beer Blog.
My experience with using good belly is to go the "kettle sour" route. My method is to make a simple berliner/saison grist (pils/wheat/mo), mash at 150, aiming for a gravity of 1.040 ish. Mash higher if you're worried about the beer being too thin. The beer is then boiled for 5 minutes, no hops, and racked to a carboy. Avoid aeration. I typically brew 5.5 gals and then top off with a half carton of Good Belly so that my carboy is filled to the neck. I keep the fermenter warm, usually around 105F. By the next day I'm typically somewhere around a pH of 3.2-3.6.
After this you conduct a normal boil to kill the lacto, drive off lingering dms, and for adding hops. Keep in mind that bitter and sour don't mesh well, so I'd keep it to late additions. I'm partial to some amarillo at flameout. From here you can pick your yeast. WLP644 works wonders, the fruity esters work great with the lactic lemony flavors.
I wouldn't recommend good belly for a long term souring, I'd recommend the sour beer dreg route if your looking to accomplish that.