Mix together the salt and the flour. Pour half the mixture in the old KA mixer, add one packet SAF perfect rise yeast, set mixer to “Stir”. Mix 120-130F water with the sugar, and honey in my case, then pour water mixture into running mixer. Mix for two minutes while scraping the sides. Stop mixer and add the rest of the flour and Crisco or oil. Stir until you want get a flour bath then set to knead speed 2. On high gluten, flour 12 minutes works for me. Remove from mixer and hand-knead with minimal flour until a ball can be formed. Place in cooler overnight.
I still like Rinehart’s method but I prefer a bigger bubble structure.