I have a question about Campden tablets and when to add them to must.

I'm reading "Winemaking: recipes, equipment, and techniques for making
wine at home" by, Stanley F. Anderson and Dorothy Anderson; 1989.

In this book the recipes advises to add the campden tablets with the
wine yeast. It's my understanding that the campden tablets kill off
wild yeast and then one should wait at least 12 hours before adding
wine yeast. Is this true?

I'm about to make my first batch of homemade wine and don't want to
kill the wine yeast... but then again waiting 12 hours would brown
the must due to oxygenation right?

I'm in a catch 22 situation.

Please advise,
Many thanks
Mark