Can young starters lead to hard crust?

It's been a month since I have made a sourdough starter from scratch. Starting with rye flour,then alternatively using bread flour , whole wheat and rye for feedings.

I have made a beginner's loaf and a focaccia so far. They both turned out well and had a good rising in the oven. But they both also had hard crusts as well. For focaccia I used the damp towel method . It actually worked and gave me a softer crust , but I was just wondering if the hard crust has anything to do with the age of my starter ,not being old enough e.g? 

If I keep feeding my starter for a couple of months will this issue get better?