If you taste flour, it's not. As these items cook, evaporation and reduction increases the concentration of salt in the liquid. If you salt at the beginning, you will end up with a very salty product. But if you salt your vegetables before or while sauteeing them, the resulting moisture will result in a soupy mess that won't brown. Salt at the end.
Salt kills yeast.
All yeast bread recipes include a small amount of salt to temper the rising action of the yeast. Measure carefully and be careful not to overdo it, or you will end up with flatbread. Scaling Recipes Scaling, that is, halving, doubling, or otherwise changing the yield of a recipe, can be a perplexing science. Most any recipe can be halved, provided you're working with even numbers of eggs, but increasing the yield can lead to surprising results. That's because some items will, when doubled, act with more than double their usual intensity.