In article ,
says...
This is why serious bakers weigh their ingredients, rather than
measuring by volume.

Also because the volume of a fixed amount of some ingredients can vary
wildly. Powdered sugar's density varies over a wide range, for example.
Even flour's density varies enough that some recipes call for sifting it
first to fluff it up.

Even then, you knead bread dough "until it is silky" rather than "for 10
minutes", adding enough flour to make it not-sticky. In short, it is a
feedback process, not fully quantitative.
--
Kevin Willoughby lid

Imagine that, a FROG ON-OFF switch, hardly the work
for test pilots. -- Mike Collins