Food for thought and a question for distillers who use Bakers Yeast

[Saltbush Bill]

Some food for thought , Ive made this recipe many many times, it uses normal everyday bakers yeast, in this country that usually means "Lowans Yeast" cause that's whats mostly in the supermarkets.
https://www.sbs.com.au/food/article/how ... /3w0aoadih
Fwiw this recipe makes a great focaccia, please have a go at it.....super simple and very tasty....especially if you top before baking with a few anchovies, black olives , bits of capsicum or what ever else takes your fancy.
Twisted B this would go great in you Pizza Oven at the right temp.
The question is , why do we as distillers place so much importance on keeping a wash warm if its a wash that contains bakers yeast, when the same yeast can obviously do its job very nicely in a refrigerator when making this recipe?
Is it possible that we could run washes at lower temps , they would just be slower...............it never really gets cold enough here were I am that I have issues with temperature to the point where they interfere with fermentation..