New to sourdough - Crust is too hard
Hello. I'm using Sally Fallon's recipe to make sourdough for my family--it's probably the only food I've ever made from scratch (I'm not much of a cook/baker and am generally pressed for time!). It's a rye starter with spelt flour. Anyway, I love the flavor but the crust is very hard and crumbles when I slice it (photo attached). I don't know what the hydration ratio is, but I bake it at 350 for 1 hour. Any suggestions on how to "fix" the crust? And why is the crust so white? Thank you!!!