Thanks for the reply. Still wondering if having higher levels of Lacto and Pedio in the mix would elevate the the sour higher or if just adding more sugars (fruit) would so the same thing over time.
Making starters sounds fine as I have some jugs I can use. I haven't locked down a set of 'instructions' for doing so yet. Have a link to some of your reading? Is it more just pitching the rest into some wort and letting it sit? If so, what would be the harm of dumping both bugs into the same gallon jug for the wait?
I don't honestly see me doing another full sour this year as I will have all my carboys full hopefully in the next couple weeks (damn you glorious college bball season for interrupting my brewing