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The Temperature and the Yeast

Source of Recipe

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Recipe Introduction

Yeast is a living organism. As such, it is temperature sensitive. Understanding proper temperatures is critical to caring for your yeast. Even ten degrees difference will make an important difference in how fast your dough rises. That’s what makes a thermometer such an important tool in the bread baker’s arsenal.
Under 40 degrees Fahrenheit Yeast is dormant or very close to being so. You can retard dough (stop the dough from rising) in the refrigerator at 40 degrees.

60 to 70 degrees Fahrenheit Yeast will grow slowly.

70 to 90 degrees Fahrenheit The best temperature range for bread. Many recipes call for water in the 110 to 115 degree range to bring the dough into this range. At ninety degrees, the yeast will grow rapidly but in some cases, too rapidly for optimal crumb and flavor development.

Above 100 degrees Fahrenheit Yeast growth slows.

140 degrees Fahrenheit Yeast is killed