It's a good guide, I have to disagree about your steps to make the water a certain temperature. The yeast will activate quickly between 80 and 125 degrees with no problems. The best way would be to use "hot" approx 110 degree water to dissolve your sugar, then dump the yeast in.
I have tried two side by side bottles, one with room temperature water and one with 110 degree, and in the hot water, the yeast kicks off right away within minutes.
There was another thread I can't find where activating yeast was discussed. Anyone who has worked at a pizza joint or bakery can attest to the hot water used to activate yeast.