Day 1:

To feed your starter:

• In the morning, place your starter, water and flour into a large mixing bowl and mix to combine *
• Leave for at least an hour, until nice and bubbly **

To make the breadsticks:

• Add the water to the fed starter and mix to combine
• Then add the flour and salt and mix together by hand until completely mixed ***
• Cover the bowl and set aside in a warm place for an hour
• You will now do the first of the lift and folds where you take the edge of the dough, lift it up and bring it to the middle. Turn the bowl slightly and repeat the lift and fold 25 times
• Cover and set aside, and repeat hourly up to four times more ****
• Cover and leave on the counter overnight

Day 2:

• Preheat the oven to 220° Celsius and line a baking tray with baking paper and then dust that with some flour
• Repeat the lift and fold process ten times and using floured hands, grab a large handful of the sticky dough
• Drag it across the baking paper to form a rough, thick, breadstick shape
• Repeat this until your baking tray has no more space, keeping a small space between each one
• Sprinkle the top of each breadstick with sesame seeds and flaked salt
• Place the baking tray into the oven and bake for 25 minutes
• Remove from the oven and place the breadsticks onto a wire rack to cool
• Continue doing this until you have used all the dough - how many you get will depend on how big you make each breadstick