Sourdough croissants...hooray

Croissants are right at the top of things I love to bake, and while I have made sourdoughs and commercial yeased croissants for years, I have never made a sourdough version of croissants until very recently. But oh what a joy!

Main dough: 450g strong plain flour, 50g caster sugar, 10g fine sea salt, 250ml cold water, 140g active sourdough starter at 100% hydration, 50g butter

 Then 250g butter for laminating

Was very happy with this first batch. Insanely shattery as you bite into them!