Recently my friend Chef Bob Perry  sent me a sample of Kentucky-grown Edison wheat from Walnut Grove Farms. Suddenly I had three bags of grains spilling out of a newly arrived box that had been manhandled in postage. To understand how to use it, I sought advice from Mel Darbyshire, head baker at Seattle's Grand Central Bakery. I found one of her recipes on The WSU library, which I followed creating something known as a "double refreshment of liquid levain. Basically it's a twice-fed starter. It turned out beautifully.