Andy wrote:

> Yes, proof (prove the yeast is alive) separately in water. Don't follow
> directions that just add yeast to other ingredients. Salt kills yeast. I
> leave out salt anyway. YMMV.
>
> Andy

Salt *in high enough concentrations* will kill yeast. The normal
amount used in bread (a few teaspoons per 4 C flour) won't
kill it, obviously. And I can't imagine leaving salt out of bread.
The saltless styles (Tuscan, etc) never appealed to me. Too
bland.

--
Reg