I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.
I brewed 10 gallons of a spot on orval clone about a year ago and split the batch, half with Brett B (which was drank super fast) and this that has been sitting on ECY 20 bug country for 10 months.
I just racked on top of 10 lbs of peaches 3 days ago and the pelicle just took off