water or dough temperature?
Newb here and I hope my questions not been covered before so here goes. When I disolve my yeast recipes typically say 110-115f degrees but then after mixing (kitchen aide stand mixer) my dough temperature is very much warmer than what I understand it should be. 90 as opposed to 75ish? So, what's more important here, my water temp to disolve yeast or dough temperature...or am I completely mixed up? I'd really appreciate some help and clarification here!