I have been using your starter and sourdough crock for a few months now. I really enjoy the process of making the bread. I notice in your "schedule" that you feed your starter and use it an hour later. I have been following the directions provided with the starter-which is to feed it and then use it between 4-12 hours later. (I did notice that you let your dough sit for 12 hours before refrigerating overnite...I generally wait only 4 hours before using...maybe that has something to do with it...) I would like to get some more air holes in my bread--How do you mix? I have tried both mixing with my KitchenAid and mixing by hand. My dough is not as smooth as yours when I mix in the rest of the flour on the second day. In fact, it is rather ragged looking and I can't get the dough to absorb all the flour. Despite all of my questions, it still turns out fairly well and I do love your company!!! It sounds like you are using too much flour. Try cutting back about 1/2 cup or so. Remember to have fun with it, and enjoy the journey to that perfect loaf. Mary @ KAF

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