Revisiting some of Ian Lowe's formulas, I tried some of his croissants using a liquid levain. Between good sourdough and a clear read of Ian's concise directions, I achieved success. Though it was a three day process, and a 4 a.m. wakeup to bake them, all worth it!
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Looks good! I use a percentage of old dough and my croissants are also a 3 day process. They look Good !
Janet