You've got it figured out. You've got to feed the yeast, alright. And if you use salt, you need to use more yeast to get an equivalent rise.

I've worn out two baking machines, myself. I've made all the permutations of mistakes, including forgetting to put in the water! That's not one you are likely to make with the manual approach.

As great as the bread tastes, the "shelf life" just isn't there compared to commercial bread. The wife is still on the Atkins diet, so I can't dispatch the bread quick enough on my own.