This is my latest attempt at a sour mesquite bread. I start the bread the day before and let it is overnight to sour. After 24 hours I add more flour and some mesquite. The mesquite can only go in last as it tends to go to alcohol if left to sit. This batch could use at least 1.5 teaspoon salt to bring out the flavor. Also baking time should be on increased to 50 minutes as it's a little doughy near the center.