SAF

This seems like such a silly question because SAF yeast is supposed to be so simple to use, but are there tricks to using it that I could be unaware of?  I recently switched from active-dry & my bread isn't rising properly.  One source said the SAF shouldn't touch salt...but how does that happen??  I also ran out of grains that I grind immediately before baking and had to buy store bought flour until my new batch arrives.  Is there a difference using SAF with fresh flour vs. store bought?  

I'm so frustrated right now!  HELP!! 

Thanks in advance. :)