Lyn, yeast thrives at about 78°F; that's its favorite temperature. Any higher, and the dough will rise so quickly it won't develop the flavor it could. Try letting your dough rise cooler and slower sometime; I think you'll be surprised at your bread's enhanced flavor. Personally, I let my dough rise at room temperature, which in my house ranges from about 60°F to 75°F. Thankfully, yeast is both patient and flexible, and does well in many different conditions. P.S. I've never heard of letting dough rise at 125°; that sounds pretty wild! PJH

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