In my experience recipes are approximate anyway, and the exact amounts will vary according to difference in ingredients, brand of butter, individual ovens, etc. Amounts given are guidelines, and you have to experiment to refine them into something that works best for your own conditions.
You are viewing a single comment's thread from:
You're completely right. Even something as simple as flour affects baking a lot - older flour is typically drier than fresher flour is. This can lead into very different results in the end if you just try to follow everything using exact amounts.