I've been doing more and more research into brewing sours, already read Wild Brews also. After talking to some brewers recently, they pointed me to Chad Yakobson of Crooked Stave and The Brettanomyces Project. Chad also did his dissertation on Brett. Wanted to share this with other homebrewers. http://www.brettanomycesproject.com/
http://bergsman.org/jeremy/lambic/making.html If not covered in your link some other interesting thoughts revolve around a turbid mash.