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At 104 F, yeast growth begins to slow; at 120 F, yeast begins to die, though some cells might still survive in healthy dough. Once your dough reaches a temperature of 80 F, more lactic acid will accumulate in the dough, giving your bread a buttery flavor with a bigger crumb and crunchy crust.
Water at just above the 100-degree mark will stop feeling cool to the touch and will feel comfortably warm-not at all hot. At that temperature, your yeast should be perfectly happy. It might not be optimum, but it will work.Yum. Freshly posted at 9:43 AM by Donna Currie Donna Currie Cookbook author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, among others.hile 95 degrees is the best temperature for yeast to multiply, thatâs not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active.