I don't agree. You're baking for humans, right? Well, humans can't tell the difference between e.g. bread with 80% hydration and 85% hydration. It's just bread

I don't agree. You're baking for humans, right? Well, humans can't tell the difference between e.g. bread with 80% hydration and 85% hydration. It's just bread to them. You have to introduce a very big variance to get over human biases ("mmm that sourdough bread is delicious" - and it turns out it's sourfaux, so now what?). Cooking ingredients are mostly not standardised and you can't exactly measure taste anyway (or touch, or smell) which is the effect you're going for, so exact measurements are not going to have the same importance as, dunno, mixing exact proportions of ingredients for nitroglycerine.