Would adding a touch of live yogurt to a beer that you are wilding/souring add to the depth and sourness? I remember reading in Wild Brews that there are different strains of Lacto that can sour beers and that L. delbrueckii is the hop sensitive strain while others are not as sensitive to hops. That, and I'm a cheap ass that won't pay $12 for a single strain of lacto that doesn't like hops. Wondering if adding a touch of a live yogurt to the beer would add some depth to the Lacto character (something like 5 strains in the one I have). What could go wrong? If you must blast me as an idiot for asking, at least tell me why I am an idiot for asking. Thanks for the help.