What i was thinking of using, just because i know it is at my LHBS, is the Belgian Lambic Blend (3278) from Wyeast. Maybe i could just brew a test batch with that and see how it turns out? Then i can taste other sours and get an idea of what mine is lacking and how to improve it.
It couldn't hurt to try making a regular beer with a lambic blend and see what happens; just back down on the hops, since hop bitter and sourness don't blend well. You'll need to be patient though, since some of the bugs in lambic blend can take a while to take off. Lambic brewing takes months and years of slow fermentation, and the beer will change in character over time. Also, initially, you might be tempted to throw the beer out when you taste it. Just let it go and see how it develops.
If you're set on making lambics, do a web search for "p-lambic" - there's a lot of good information out there. (The p- part is short for "pseudo-" since you're deliberately inoculating your wort rather than trusting to wild fermentation.)
Way back when, in the last millennium, Brewers Publications issued a "Brewing Classic Styles" book on Lambic by Pierre Xavier Guinard. It's long out of print and is expensive to buy used, but you can get a copy via Interlibrary Loan.