Using Sourdough starter as yeast. Is it possible?

[couchsending]

Bumping this thread. Just inherited a sourdough starter that’s been going for quite some time and was thinking of adding it to a beer along with some traditional Sacch. A lot of the recipes I see people are making pretty highly hopped wort and using their sourdough starter and saying it turns out pretty clean. Well clearly the lacto is inhibited by all the hops and you’d have to give it a while if there’s pedio to start to get a decent amount of sourness.

Anyone just blended some sourdough culture Into a normal ferment but kept the IBUs really low?