Once tasted, bread baked with 2Tablespoons of salt tastes much different from 2teaspoons of salt!
Glad you got a giggle out of my mishap.

Yep…but it’s a bit pricey. Of course, the ancient Mommas are guarded and passed down through the generations.
😉
However, whipping up a batch of starter’s not so hard, just time consuming. There are variations on procedure; this last Mother I created was by dissolving 1T yeast in 1/2 cup water. Then adding 2 cups of warm water, 2 cups of flour and 1T of sugar. Mix, let stand at room temp for 5-7 days, stirring 2-3 times daily. Then feed as directed in recipe and use in recipe. She lasts a good long time, but she also grows quickly; often much faster than one can use her up in baking…