DON'T MEASURE ANYTHING.
WEIGH ingredients.
Flour absorbs water, and a "cup" of flour is an unstable measurement of the actual amount of caloric food available for the yeast, and gluten protein for the dough.
Weigh flour, weight water, weight yeast, weigh salt.
Also, use the web as a lookup stable, various flours have various densities and absorb various amounts of water, you can use the tables to convert a accurately if you want to use different flours, for example
https://www.kingarthurflour.com/learn/ingredient-weight-chart