I took the class (awesome by the way!) back in January. I have been having a blast since bringing it home. Baked tons of yummy goodness for friends and family. Never discard, keep in the fridge until im getting ready to bake and maintain a reasonable amount. Since i moved 3 weeks ago my sour dough had not been well. I kept it on the counter to acclimate to the new house (slightly colder, got a water softener and RO) and fed every day, but its not rising and looks pretty rough (bubbly on top only and smells very sour (probably from keeping out for weeks!). I discarded and tried refreshing by feeding everyday. I finally put it in the fridge yesterday as we go out of town Friday. What happened and how can i recover?

I just made my second attempt at a loaf. Both times, the inside turns out fine but my crust is coming out too hard. Any suggestions on what I should do differently?

May not be my 1st loaf but I’m still very new to this. Today I threw some herbs in and while I can’t see them (nw t time I’ll add more) it smells amazing! @Sandra Brenes curious why the bigger holes at the bottom once I slice it open ?