Souring [the good type] during secondary fermentation?

[Gnomebrewer]

50% pils malt and 50% wheat malt, has worked great for the two sours I've done so far! Do you have any variations you've tried on that grai bill that also worked, maybe added something different to the final result?

I haven't done a gose since I last posted in this thread, but have brewed lots of fruit sours. I've been using 1/3 domestic pils, 1/3 bestmalz pilsen and 1/3 wheat malt to about 1.045.