Warm water

Lukewarm water refers to water at a moderately warm temperature, generally between 30 and 40 degrees Celsius. It is not hot to the touch but is slightly warm, similar to body temperature. In cooking, lukewarm water is essential for activating yeast, dissolving ingredients, or facilitating homogeneous mixtures without affecting their properties or prematurely cooking the food.

The use of lukewarm water is common in numerous recipes, especially in the preparation of doughs, breads, fermented foods, and some beverages. For example, when making homemade bread, lukewarm water helps the yeast ferment correctly, resulting in a fluffy and well-structured dough.

Regarding its origin, water is a universal resource, and the term lukewarm water simply indicates its temperature, so it does not have a specific origin beyond the context of each region or water source.

Properties: It does not have particular nutritional properties, but its controlled temperature is crucial for chemical processes in cooking, such as fermentation and the efficient dissolution of ingredients. Furthermore, its proper use can facilitate the handling of doughs and other preparations.

In different countries of Hispanic America, the term lukewarm water generally remains the same, although in some places it may also be called warm water or water at a warm room temperature, depending on the context and region. However, lukewarm water is the most common and recognized term for referring to this specific water temperature in the culinary field.