if you let the mash cool for 24 hours, your chances of getting off aromas from clostridium are much higher, then if you do a mini mash lacto starter and keep it at 110 for a day or two. I just haven't been thrilled with the results i have had- but my idea of sour might be different than yours, i like low threes high twos. Mine have been better when i've added the lacto post boil, rather than souring the mash pre- boil.
"i like to drink. I do it all the time, every day."- anthony jeselnik