Sourdough

I love the taste of sourdough, but pretty much everyone who makes it 
seems to want a loaf with a VERY thick and VERY hard, cracky crust. I 
used to love that crunch too, but at my age my teeth won't deal with it. 
That "crunch" noise is probably a denture fracturing :-(

Is making that hard of a crust A Thing with sourdough bakers? Or just 
coincidental? Does anyone bake sourdough loaves with a crust that is 
thinner and friable without being unchewable?

Peter