We've done some experimenting with this in our test kitchen, as well as in our bakery and we've found that the salt doesn't deactivate the yeast when they're mixed together with the dry ingredients. In side-by-side comparisons, there's very little (to no) difference between loaves made by mixing the salt in with the yeast and keeping them separate. You might want to give this a try in your kitchen if you're curious! Kye@KAF

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