My current leaven build for a single loaf (double for two loaves) is:
I leave this out overnight to ferment; by the morning it's ready.
I'm interested in exploring a quicker leaven recipe, though; maybe one that can be ready to go in a few hours.
Would this just be a matter of increasing the amount of starter I use in the leaven? If so, by what amount should I increase it? Double? More? Less?