I know it's pretty common to use belgian and saison yeasts as the primary yeasts in sour beers, but does anyone regularly use hefeweizen yeast in their souring blend? I know that bavarian hefeweizen isn't actually S. cerevisiae but actually Torulaspora delbrueckii and I feel like the banana and clove aromatics would be good precursors to funky brett compounds but I've never tried it. Anyone have experience with this?