Was running out of Kveik yeast (my last brewing yeast), and too impatient to wait for more to arrive so decided to co-pitch the one gram I had left with some sourdough starter.

What does anybody think will happen?

The starter has worked well at fermenting strawberry wine in the past, but it was looking a lot less healthy this time.

Honestly this was an impulse decision to do this but I will be interested to see what happens. Maybe it will sour? That would be exciting.