Bread-Bakers v006.n006.4

I can't remember which of these has which effect on yeast. Is it sugar
that enhances the yeast, and the dough raising, effect and salt that
suppresses it? This would seem logical, though I'm no chemist, because
sugar would seem to "feed" the yeast while salt would "kill" it.

Along these lines, if a bread recipe has salt but no sugar, would
cutting the salt slightly, while adding sugar, cause the bread to raise
more?