Making spelt bread in a Zojirushi Virtuoso and looking into autolysis. OK, so I put the spelt flour and soured milk (with a bit reserved, maybe 2 of the 9 ounces) and run the machine in any setting briefly, just to mix together the flour and liquid until shaggy. Wait 30 minutes for autolysis. Now the question. I mix the yeast and salt into the reserved sour milk, pour it into the machine along with the honey and start my custom cycle (14 min: knead; 50: 1st rise; 20: 2nd rise;3rd rise, 0; 62, bake). But I thought yeast was to be kept separate from the salt, lest it kill it. Should I use an ounce of the reserved milk to mix with the yeast, put that into the kneading cycle, wait a minute and then put the other ounce with the salt mix in into the knead cycle? Or what?

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