What is tepid temperature in baking?

In baking, tepid temperature refers to a temperature that is slightly warm to the touch, typically between 90 and 110 degrees Fahrenheit (32 and 43 degrees Celsius). It is often used to describe the temperature of water or milk when activating yeast, as it provides a warm environment for the yeast to thrive and feed on the sugars present. Tepid water is also used to dissolve gelatin and chocolate, ensuring a smooth and consistent mixture without overheating or damaging the ingredients.