This happens sometimes. This post shows. ;)

Sometimes certain words trigger the automatic censor. Awhile back, I was commenting on a cooking post and used boneless chicken "b*******". It wouldn't post until I changed the wording.

Ok, I'll post it here and see what happens. I don't see anything that could be offensive unless it's about things touching other things! LOL!

It's about salt and yeast in bread dough.

I've seen cooks/chefs on TV on both sides of this issue. Some say don't
let the salt touch the yeast in the bowl and some don't mention it at
all and they just add it all at once. Does it really matter? When a chef
insists on them not touching and then proceeds to mix it all together I
always shake my head and say "what's the deal? - you just said don't
let them touch and you are mixing them together now and they are
touching!" I'm confused.

Salt inhibits yeast. It delays activation, slows growth, and if there's too much (rare) can kill the yeast. I don't know what "next to" means. Salt soaks up liquid. Yeast granules require liquid to activate. Recipes that have you prove the yeast first add the salt later. Other recipes are meant to keep the process simple and dump everything together, with the quantity of yeast adjusted to work in a given period of time to a particular level of rise even with the salt there. That is, a lot of recipes use more yeast to make up for it, and many dump in a whole packet for convenience when half would be more than plenty. If you have older, colder yeast, it might need more time anyway. You can always change the method to suit yourself,

Maybe it depends on how long it touches before you mix it up?

I think it might matter only if the salt was added to the proofing; once everything was mixed in with the flour, the dispersement of the salt would no longer be a problem.