if you want a sure fire way to give yourself a nasty lactobacillus infection go right ahead. Grain harbors bacteria naturally, that's why we mash at high temperatures for so long, it extracts the sugars and proteins we want as well as kills off the little buggers so we don't get sour mashes.
don't do it. unless you want a sour beer then go right ahead. it won't add any flavor that I can think of on its own
if you do it take pictures and keep records.