when to add salt?
I seem to have read different methods of when to add the salt to the recipe. Some say to do the autolyse without the salt (or the poolish or the yeast), some say to mix everything together and wait 1/2 an hour. Way back a thousand years ago when I read the Tasajara Bread Book I seem to dimly recall that there was a warning that salt retarded or killed yeast. It was always added later. When I was using the bread machine I put everything together and the dough came out fine. Thoughts? Thanks for any info. Paul