I hate you, just so you know.........
j/k......
Actually I am sooo envious. I tend to be an embodiment of my profession (engineer) and meticulously measure everything.
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.
My sons feel the same way you do. They can’t stand it that I am not prepared to just turn over a cook book to them.
When they are home, they follow me around the kitchen and make sure I use measuring units so they can record my recipes.
This works to my advantage because I get them to stay in the kitchen with me and they tell me what to cook based on what they want to carry forward into their experience. They each have their own favorites.