Help! I had just started measuring and mixing my ingredients together to make a couple of wholewheat loaves when I was interupted by a phone call. I then could not remember if I'd already added the 1 tbsp. of salt called for in the recipe. I figured a loaf without salt would be tasteless so I took a chance and added a tbsp. Now I'm worried that I may have ruined the bread if there is now 2 tbsp. salt in it as I know it does something to the gluten. (I'm not well versed on the science of breadmaking). I don't want to waste time continuing making and baking this bread if it will end up inedible. Shall I take a chance? I guess it can always go out to the birds and squirrels!