Sourdough Croissant Beginner

Im not a pastry che this is an easy homemade sourdough croissant recipe inspired by ‪@autumn.kitchen‬ and i have tried to cover all of the mistakes you need to avoid as a beginner . Stiff Sweet Levain ( Sweet Starter ) 45G flour 15G Starter 30G honey or sugar 20G water 10 hours at 28c Dough : 220G Bread Flour 60G Water+60G Milk 30G Sugar 5G salt ❌i mentioned 113 G butter added to the dough by mistake in the video its 25 to 30G Butter for lamination : 110 to 115 G ( I have used Anchor butter )‪@anchorfoodprofessionalsvn8188‬ ‪@AnchorMilk‬ Bulk fermentation 4 hours at 28c Cold Proof Overnight Final Proof Croissant (Frozen) 8 Hours at 28c Bake at 180c with the fan function on for 18min #sourdough #croissant #croissantrecipe #croissants