To perfectly laminate croissants with a dough fermented using wild yeast, that has been sort of a "Holy Grail" for me. My latest attempt, tweaked, hand rolled and cut were a huge success. Whoooohooo! Or Holy Moley! It's been a journey, and finally a joy, to achieve success. And lots of experiments. Timing, temperature and a fermentation, with technique adhered to and you have sourdough croissants.