Colin2016 wrote:I assume sugar helps the yeast wondering what the salt does.
Salt should never come into direct contact with yeast, if you mix by hand put the salt in under the flour. Salt actually inhibits the yeast though helps protect your bread in the long run. It really disturbs me that many bred baking books don't mention this in detail.
Yes, sugar helps though to much sugar of the sucrose type can also cause problems. Yeasts get their sugar from the starch conversion process though I can't explain that without going back to school and going through long chain carbohydrates and simple carbohydrates (Sugar)
Just a pinch of sugar or none at all will be fine, just keep that salt in a corner away from the yeast until it's all mixed and working.