This method is known to bread geeks and bakers alike as the 'delayed salt' method, and is also referred to as the 'autolyse'.  It's a very handy thing for bakers to understand.

An area of interest for lots of us has been discovering what a starter likes to eat. Like all creative types, home bakers are, if anything, keen experimenters. I get some great stories about what works, and why, so I'd like to share some of them now.