How come you can add salt to flour before the yeast?
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Sorry I'm sure this has been asked before but I can't seem to find the answer. I don't understand how, if salt kills yeast, we can add salt to the flour before adding the activated yeast? In most pizza recipes that I see you add flour to a bowl and add the salt. Then you take the yeast, water and oil and mix them in another cup. After a couple of minutes you add the yeast mixture to the bowl with the flour and salt.
If the salt is already in there, won't it kill the yeast or is it once the yeast is activated we can do anything we want with the salt?
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