Final answer:
The optimal water temperature for making dough, particularly when activating yeast, is between 110°F and 115°F (43°C to 46°C).
Step-by-step explanation:
When making dough, the optimal temperature for water is typically around 110°F to 115°F (43°C to 46°C), especially when using yeast, as this range is ideal for activating the yeast without killing it. It's important to note that higher altitudes can affect water's boiling point, which is why recipes sometimes suggest adjustments for those living at elevations like Denver's.
For example, Cleveland boils water at 212°F (100°C), while Denver boils at about 200°F (93.3°C). Adjustments are needed since at high altitudes, water boils at a lower temperature, potentially affecting the dough-making process.