Easy croissant recipe with sourdough starter?

Don't try making croissants with just sourdough starter, you're gonna be disappointed because it'll lack the structure you need - you really gotta have laminated butter and fresh yeast for it to work properly.

Sourdough croissants are possible but you really need to stretch out the long fermentation to build gluten strength without fresh yeast - like 24-48 hours at room temperature or in the fridge. The thing people often forget is you gotta laminate with cold butter but not too hard (like 16-18°C), otherwise it breaks and you lose your layers, and sourdough alone will never rise as well as commercial yeast so be patient with your proofing times. Honestly if you're just starting out, a mix of sourdough + a pinch of fresh yeast will give you better results with way less hassle.

Sourdough starter can definitely work for croissants, but you really gotta understand that we're not talking about the same croissants as those made with regular fresh yeast. With sourdough, fermentation is slower (like 12-18 hours instead of a few hours), so your croissant is gonna have a more open crumb and more developed flavor, but less dramatic volume. You're right that laminated butter is essential for the flaky structure, but you can totally combine that with sourdough by just adjusting the resting times - personally I have a friend who does it regularly and honestly it's pretty good, you just gotta be patient and accept that slow fermentation gives you a different but interesting result.