Freelee’s Wild Bug Bread 🐛🍞 This took quite a bit of trial and error! 3 cups organic white flour (all purpose or bread flour best). 1.5 cups of ginger bug or fruit soda 1 tbsp of sugar 1-1.5 tsp sea salt Add 1 teaspoon of salt and 1 tablespoon of sugar. 1.5 cups of ginger bug juice or my homemade soda. Refer to easy soda recipe I made. Give it a stir and add that to 3 cups of organic white flour. Mix it well until you have a moist shaggy dough. Cover with a lid and proof for 24 hours or so. The next day wet your hands or dust them with some flour and get dough out of container. Dust your surface with some flour and do a few casual stretch and folds. It’s going to be a bit wetter than this so then just pour it into a lined loaf tin. This is important. Allow to rise for another 60–90 minutes. Cover with another loaf pan to create humidity and bake for 45 minutes at 220 deg cel or about 430 F. Remove the lid and bake for a further 20 minutes at 200 deg cel/390F. And there you have it....