Temperature is very important for yeast growth. The bottom line is that yeast thrives in warm water, sleep in cold water, and die in hot water.
Use water between 20-27 °C for dissolving fresh yeast without killing it, and for instant dry yeast (liquid or water temperature should be 40-46 °C).

Fresh yeast is a living micro-organism that starts to ferment when flour or sugar are added to it. This releases carbon dioxide, which makes bread rise. Adding sugar to fresh yeast makes it easier to mix into the water and encourages it to ferment.
Today I'm going to show you how to activate fresh yeast.
Make sure to check the expiration date on your yeast packet. It is really important to dissolve it in lukewarm water or milk. Dissolve a cube of the yeast ( according to your recipe) in a bowl of warm water with a table spoon of sugar (10-15 grams) , and leave for 8-12 minutes. If the yeast is still active, it should begin to froth up. If it doesn’t, it means the yeast is stale, and should not be used, as it won’t cause the bread to rise.

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