I thought I would chime in with a personal experience related to this. I was really sleepy one morning when I doughed in on a mild intended to mash at 158, and turned on the burner and recirculation to bump the temperature up a bit from 154. Before I knew, it my mash was already over 180 by the time I realized what I had done. I ended up with a very starchy wort just due to the lack of conversion.
Rather than dump it, I boiled it, racked it to a carboy, and dumped the dregs from a commercial sour beer in it. First week or two saw the signs of a typical saccharomyces fermentation. Then nothing for a month or two (or three?) and then I ended up with a nice pellicle formation.
It is now about a year and change later, and I have a delicious sour brown. Very lactic character to it, which is good because I'm not a big fan of acetic beers. So, while it was most certainly not a classic turbid mash, it ended up giving me exactly the fermentation character I was hoping for in a sour.