Our conversation together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating is to help all of us improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. There is more than one way to a beautiful loaf! So let me know what you find works for you.