Actually, Suzanne, in the Twin Cities Spanish is the second kitchen language, too.
Regarding the determination of water temp in a yeast-raised dough, use the 240 rule: temp of bakeshop+temp of flour+temp of water=240 F. Generally, bakeshop and flour temps are the same. So, if it's 95 degrees in the bake shop, water temp should be 50 degrees F (95+95+50=240). I'd post a thread down in the baking/pastry section for a better answer from M Brown, Momoreg, KyleW, et al.
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