OK I seem to be afraid of salt.
I am always afraid that If I add too much salt, it will retard my yeast too much and I will end up with a funky loaf that didnt rise enough.
The result of this is that I end up with really soft, beautiful looking bread that is a bit bland. I want tasty bread, not just pretty bread.
So I need some basic salt guidelines. Do I add the same amount of salt as yeast? What about the addition of sugar?