Hi! I typically set my oven to be heated up with my Dutch oven inside the night before I’m going to bake. Then when I get up, I simply score the dough and pop the refrigerated dough into the oven and bake it. My ‘problem’ is my husband cuts into the loaf before it is completely cooled. The crust is REALLY hard by day 2. Would the bread last better if it was completely cooled before cutting into it????

Hi! I’ve had starter going for a few months. I started it in late April from a packet I purchased at my local co-op. It took a while for it to double, but it’s been going strong for a while. I’ve been feeding it 50-100 grams on a 1-1-1 ratio this entire time (most times twice a day because it’s growing so fast then starts to shrink bank down to the rubber band line). I make things with the discard frequently, but still feel like I’m wasting a lot throwing discard away - one can only eat so many pieces of rosemary flat bread!😂. Since Mother’s Day, I’ve also made 1-2 loaves of sourdough bread a week - AND I’m still feeding the started 1/2 times/day. I watched the videos posted, but still have a few questions. To stop all these constant feedings, as an example should I feed it on Monday morning and put it directly in the fridge. Then pull it out on Thursday evening and feed it in the evening while leaving it on the counter. On Friday morning use the starter to make my sourdough bread. Then start the process over by feeding the starter on Friday morning and putting the loosely covered jar back in the fridge????? I hope that makes sense!