Sour and Saison Split batch

I'm getting ready to brew this Sunday and was looking to do a split batch from a 10 gallon boil. I want to break it up so half will be a sour pitched onto the roselare yeast cake from my flanders and half will become a saison. My recipe for 10 gallons will be:
20 lbs Belgian Pils malt
4 lbs flaked wheat
2 oz Hallertaur 60 min
1 oz Styrian Gold 30min
1 oz Styrian Gold 5min

To boost up the saison portion I planned on making a hop tea with 1 oz of Pearle hops boiled in 2lbs of honey for about 20 min, then added to the saison portion at the end.

So, my question is... I was planning on mashing the sour part high (156) to leave more sugars for the brett to break down, but the saison I'd rather mash low (148) to dry it out. Should I just pick somewhere in between? will it matter all that much? I'd probably side lower since the sour will probably be funky enough anyway. Any other problems you see with the recipe?

Thanks!

Also, anyone use acidulated malt in a saison to add a soft tartness to it? Maybe just 1lb in a 10 gallon batch?