never worth neglecting to sift flour, so it will not only be cleaned of possible debris, but it will become saturated. oxygen, which will make the dough further airy.
Water to the yeast dough should be added only warm. So it rises faster and generally becomes softer.
Water can be diluted half carbonated.
All ingredients besides water must be room temperature.
There’s always plenty of fat in a soft and curvy batter, so choose fatty milk and don’t feel sorry for the oil.
Do not choose dry yeast, they are less active.
To make the dough well rise always put it in a warm place, well if you put it on the window, under direct sunlight.