If your starter is flat and hasn't been fed in a long time, give it a feed a day or night before making this recipe.

In a large bowl mix the flour, salt, and sugar.

Add the olive oil and sourdough starter.

Add water and give it a good mix.

Make sure to scrape the sides and not leave any dry flour.

Cover with a kitchen towel and leave it for 10-15 minutes.

Dump the dough on a clean working surface and start kneading.

You will find the dough rather sticky at this point but keep kneading.

Knead for about 10-15 minutes or until the dough is smooth and elastic. You will feel the dough warmer and malleable.

You can also use a mixer with the dough hook attachment. The mixer takes less time to knead than by hand, so keep an eye on to not over knead.

Shape the dough into a bowl and place it into a slightly oiled bowl.

Cover it with a damp towel and let it bulk ferment in a warm spot in your kitchen.

The dough is done bulk fermenting when it has a slight domed shape on the surface, has doubled in size, it is jiggly and light, and has lots of large bubbles on the surface.

Flour your kitchen counter and dump the dough onto it. Make sure to use gentle hands to not deflate the dough.

Shape it slightly into a large ball.

With your bench scraper or a sharp knife, divide the dough into 6 equal parts.

Shape each piece into a ball.

With both hands starts rolling each ball against the surface you are working on (as you would with a rolling pin). Don't apply too much pressure though, to not deflate the dough completely. Roll it into approximately 8 inch log shape.

Once shaped place the hot dog buns on your baking tray lined with parchment paper.

Let them rest for 30-40 minutes (while pre-heating the oven).

Preheat the oven to 390°F (200°C).

Bake the buns for about 30 minutes or until golden brown.

Let them cool down on a wire rack before slicing.

Serve and enjoy!