The Yeast I Can Do

The Yeast I Can Do Sydney mum who caught the sourdough bug during COVID. After discovering I couldn’t tolerate commercial yeast, I learned to bake my own bread.

Sharing simple recipes, experiments, honest wins, baking fails and everything I’ve learned along the way.

24/09/2026

My top tips for open baking 🥖

I used to be really intimidated by open baking. For some reason, I had it in my head that it was something only the really experienced sourdough bakers did.

Turns out… it’s actually pretty easy 😂 You just need to get a few things right:

1. Steam! I add boiling water to a preheated tray for the first 15–20 minutes. This delays the crust setting and gives the loaf time to expand.
2. Preheat everything well — the oven AND whatever I’m baking on. A steel, stone or sturdy baking tray all work.
3. Work quickly. I score, load and shut the oven door as quickly as I can so I don’t lose all that lovely heat and steam.
4. Remove the steam. After 15–20 minutes, I take the water tray out and let the crust brown and crisp.
5. Watch the top. If it’s browning too quickly, I move the loaf lower or loosely cover it with foil.
6. Learn your oven. Rack position, fan vs conventional and temperature all make a difference. It might take a couple of bakes to figure out your setup, but once you do, Bob’s your uncle 😆

I actually really love open baking now — and sometimes I even prefer it.

Plus, I can bake multiple loaves at once and save electricity. 🙌

So if you’ve been avoiding open baking because it seems a bit scary… I promise, it’s nowhere near as complicated as I thought it was.

23/09/2026

I’ve been trialling a new rye loaf recipe, and this one turned out so good!

There was a little human error along the way though 😂 I had a cut on my finger, so I tried mixing the dough wearing gloves. DO NOT recommend. Rye dough is incredibly sticky and pasty, and I ended up not mixing the scald through completely. Learn from my mistake and make sure that scald is properly incorporated!

I also had to make a few changes to the recipe because I ran short of rye flour, so this loaf ended up with a little more wheat flour than originally planned.

But even with my mistakes, it gave me such a soft, moist crumb and a really lovely rye flavour. I’ll definitely be adding this one to our weekly rotation.

I also love that rye breads can have a lower glycaemic response than many refined wheat breads, depending on the recipe and how they’re made.

Next time: no gloves and no hidden lumps of scald 😂

22/09/2026

Trying out a new 66% Rye sandwich loaf.

I will share the recipe tomorrow if it doesn’t need tweaking. 🙏🙌

Currently cooling on rack overnight 😅
This sourdough gig sure is a lesson in patience! 😫🫣

22/09/2026

Shut the Front Door!!!!
This peanut Butter and Jelly Loaf is everything you want and need in a breakfast bread!

I would have added some sticky jam however I was out of strawberry and wanted to keep this a little healthier. So instead, I opted for dehydrated, strawberries.

They give a lovely pop of flavour once baked without leaving at gummy pockets.

Fun Fact, in Australia we call it Jam, not jelly.

Would you try this inclusion loaf?

So, I read an article the other day that said Focaccia was really healthy for you and I’m choosing to not fact check it....
21/09/2026

So, I read an article the other day that said Focaccia was really healthy for you and I’m choosing to not fact check it. 😱☺️

I encourage you to research this and tell me it’s true 🤣

Meanwhile here is the recipe for my same day American style focaccia.

Same Day Focaccia

For this one I start with what is basically a giant levain/b**a to get things moving a little faster.

Giant Levain / B**a

* 100g active sourdough starter
* 200g water
* 220g bread flour
* 20g honey

Mix together and leave until doubled in size.

Final Dough

Once the b**a has doubled, add:

* 250g water
* 325g bread flour

Mix well and rest for 30 minutes.

Then add:

* 10.5g salt
* 25g olive oil

Work the salt and olive oil into the dough, then leave to bulk ferment until almost doubled.

Oil a non-stick baking tray, or line with baking paper and oil well.

Perform one set of coil folds and transfer the dough to your tray. Let it relax and spread out rather than trying to force it into the corners straight away.

Leave to proof until the dough is puffy, relaxed and bubbly. It should have a good jiggle when you move the tray and you should be able to see bubbles forming through the dough. If you gently press it with an oiled finger, the indentation should slowly spring back rather than bouncing straight back.

When it’s ready, drizzle with olive oil and give it a good dimple.

Top with your favourite ingredients, pressing them gently into the dough. Finish with flaky salt and another drizzle of olive oil.

Bake in a preheated 220°C oven for 20–30 minutes, or until golden and the internal temperature is around 96–99°C.

The roasted garlic and tomatoes were such a good combination on this one. 🧄🍅

20/09/2026

You really don’t need a Dutch oven to get great oven spring! 🙌

I open baked this loaf with a tray of boiling water in the oven for the first 20 minutes to create steam — and look at that beautiful belly. 😍

So if finances have been holding you back because you can’t afford the fancy equipment, consider me your Fairy Godmother.

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