SHAME on you! All those precise measurements are totally useless, unless you are also compensating for the changes due to the mixing/slurrying/cooking properties of dry ingredients due to both the current relative humidity, and their age and storage conditions; and changes in cooking temperatures & times due to your current pressure altitude affecting boiling point(s).
You need to apply a set of properly calibrated correction tables to be used in conjunction with an accurate barometer & relative humidity reading, at the very least.
Or do what a lot of us do quite successfully: wing it by experienced eyeball for most things. LOL
My late FIL was an engineer; he was hardly ever allowed in the kitchen, other than for snacks or sandwiches.
LOL! I do 99% of the cooking now that I am retired.....and have a mostly relaxing time doing it. Intense concentration, sure, but mostly relaxed (until I screw up).
That said, my wife knows to stay clear once the knives and pans start flashing: serious business at hand. Mebbe some day I will achieve the nonchalance of the real chef and stop being a kitchen technician...........