When mixing dough, is it wrong to add salt and starter all at once?
I am wondering if it is incorrect to add salt and preferment all at once to a flour/water mix that has been autolysed, when preparing a dough.
The general rule has been to add the salt after incorporating the starter, separately, presumably due to salt inhibiting the yeast activity.
However, I have seen others preparing their dough by adding starter and salt and incorporating both together for the bulk rise.
Can anyone tell me the benefit or harm to adding salt with preferment to an autolysed dough, or is it just a matter of preference?