Precision in baking is overrated unless you're a factory. Every loaf of bread I bake probably tastes slightly different, and that's just fine according to the

Precision in baking is overrated unless you're a factory. Every loaf of bread I bake probably tastes slightly different, and that's just fine according to the people eating it. If I'm baking a cake, or cookies and at the last minute, I discover that I'm out of something important, I just figure out a substitute and it turns out (usually!) just fine. Far more important than precision is understanding how various ingredients will react with each other and compensating.