Potentially bad advice from the "expert". Instead of "guessing", eliminate a variable and make future baking go smoother.
First, how about buying a thermometer and making sure the water is not too hot, but also that it's not too "cold".
Aiming for a "lower" temperature to not kill the yeast is nonsensical for two reasons. 1) possible lower activation rate 2) who can easily discern subtle
temperature differences unless you are baking every day? So buy a thermometer.
Typically proofing active dry yeast should have water temperatures between 105-115 degrees. Not body temperature!
Pouring the water in the bowl and dissolving the sugar will cool it a little. So starting at a higher temperature will insure better
activation.

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