What I mean by that, practically, is that if one day you mix with water that is 70°F (21°C) and then a week later mix with water that is 80°F (26°C), you will get drastically different outcomes.
When I first started baking, I didn’t quite grasp how important temperature is in the bread-making process. I always like to say: Treat temperature as an ingredient, just as flour, water, and salt are ingredients. What I mean by that, practically, is that if one day you mix with water that is 70°F (21°C) and then a week later mix with water that is 80°F (26°C), you will get drastically different outcomes.