An oven thermometer and an instant-read thermometer ensure successful baking. Unless otherwise noted, liquids should be 100 degrees F if you do not have a thermometer, this feels warm to the touch. Use bottled spring water. Tap water can be high in chlorine or minerals that can negatively affect taste and possibly alter the yeast's performance. If rising conditions are right but your dough is not responding, then your yeast may not be alive.
Humidity can affect the amount of flour or water called for in a recipe.
If your dough is dense and dry, more water is needed. In both cases, a little goes a long way, so add by the teaspoonful. Oven temperatures vary. Use an oven thermometer to get an accurate reading. Use the right flour.