Note from my proofreader/wife: Baking tidbit: Salt controls the growth of yeast. You need just the right combination to perfectly leaven dough. In fact, in ye olden days (before our “perfected” dry yeasts), salt could very easily kill yeast – the salt would absorb more of the liquids, faster, than the yeast could; effectively creating reverse osmosis that pulled the nutrients/liquids out of the yeast