Hi Vic, these are all excellent questions, and definitely point to a reason why extending the autolyse when the yeast/and or sourdough starter are included can pose issues down the line. That being said, for most recipes a 30 minute pause or autolyse with leavening agent included isn't likely to cause issues with subsequent rise and flavor. It takes some time for dry yeast and sourdough starter to activate, so they'll be just beginning the process when the salt is added and kneading commences. 

Barb

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