Rich Doughs

Bread flour can be bought in really large bags at places like Costco. I’m wondering if bread flour could be used in applications such as Croissants.

There is a lot of fat in croissants to shorten the gluten strands, but I’m wondering if some form of acid (sourdough starter?) could be used to weaken them as well. It seems silly to pay $$$ for pastry flour if modifying the $ bread flour would also work. Just thinking out loud. I’m thinking of ways to make layered breads and lower the cost as well.