The souring method has been around since the beginning of time. In fact, it is the first method to successfully brewing a beer. Ancient civilizations would dough in and then let the whole thing rest for 1,2 or even 3 days, depending how sour they wanted the beer. Then they would squeeze the dough ball and drain the liquid. They would dring this liquid for medicinal purposes, spiritial rituals or party. This is also the technique (similar) to making Lambic.
So go forward, try it out. You will be pleasantly surprised.