I make all our bread and have been for years. Salt and yeast do not like each other. I always add my salt last . I add yeast to warm water and always check the temp of the water, 110 degrees for active dry yeast, proofed in water or 120 degrees if added to flour. Too warm of water will kill the yeast. Too cool and it won't wake up and will hinder the gluten formation.
I buy yeast by the lb package and freeze it. I keep a small container of it in the cabinet. The more you bake with yeast the more good spores will be in your kitchen that help a lot when bead making.
My bread recipe is simple. Flour water yeast and salt. This is perfect French bread dough I use steam pans to bake. The crust is crackly. For sandwich bread I add 1/4 cup of oil and reduce the water. Even after years of baking I will have a flop now and then. I make bread crumbs and forget it.