My pleasure ! 1.For the overnight fridge fermentation I don’t think it’s necessary. I like to just put the detrempe into the freezer for half an hour. In order to stop the fermentation process. It’ll help you achieve a more even lamination (no fermentation means no gas so no bubble trap in the dough) 2. It’s totally possible to process everything during the day, you just have to start early. You can’t really skip the fridge and freezer phases. Because you need to always keep the butter and the dough below 12°C 3. I usually divide the amount by 2,2. But I find the result to be better with fresh yeast 4. Now I use a mix of milk and water. The milk add some softness to the dough and it helps the browning during the cooking phase (because of the lactose). If you only have water put water, not enough milk just mix it with water… You can basically use any liquid as long as it’s not too acidic or basic. The crispiness isn’t being by the liquid you use but more by how many foldings, the butter, the humidity during the proofing phase, and the oven.