Beer yeast/wort starter
I'm venturing into unknown territory here. I have spent days on the internet researching but am not really finding a lot of specific information out there. My background - I have a plain old sourdough starter that I have been keeping for a couple of years now. It originally came from a local bakery so I never had to start one on my own. I have kept it both in the fridge and on the counter and have kept it going with no problems.
My husband is a home brewer and my bread making got us on the topic of using beer yeast for baking. I've tried this, and it ended out ok - but took a lot longer to rise than regular old baker's yeast. It did have a slightly different flavor, but nothing really out of the ordinary.
In order to get better/optimal flavoring, I was wondering if anyone has had any expereince making and keeping a sourdough starter using brewers yeast (I'm thinking of using a couple Tbsp. of husband's yeast starter) and possibly some of the wort for flavoring (technically I guess this would be a barm, but I'm thinking of keeping it indefinitely just like a sourdough). I would eventually have to replish with water/flour only as we only have wort on hand once a month or so and I know my husband won't let me keep dipping into his wort because he'll end out with less beer - possibly just using the wort for the initial liquid in the starter along with the yeast slurry.
Would the brewer's yeast eventually be replaced by the natural yeasts of the flour? Anyone have experience or thoughts on this whole process and whether or not it would work or even be worth it beyond a loaf or two of barm bread?