you have to keep the temperature range of the water (and possibly the final dough) within a livable range for the yeast to not be killed off nor to go into hibernation. If I find that my calculation calls for water that is too cold, then I mix the flour and water first, kneading dough raises its temperature, then I add the yeast afterwards so the yeast is not shocked by such cold temperatures. If the formula calls for water that is exceeding hot then I won't risk killing off the yeast, I simply gently warm up the flour to a more reasonable temperature.
...at a cooler time of the day? Or use a fridge to cool the flour?
Yea I guess it might work too. But I do not know how to measure it to get the right temperature.
http://www.wildyeastblog.com/water/#more-35
you have to keep the temperature range of the water (and possibly the final dough) within a livable range for the yeast to not be killed off nor to go into hibernation. If I find that my calculation calls for water that is too cold, then I mix the flour and water first, kneading dough raises its temperature, then I add the yeast afterwards so the yeast is not shocked by such cold temperatures. If the formula calls for water that is exceeding hot then I won't risk killing off the yeast, I simply gently warm up the flour to a more reasonable temperature.