I bought a high precision scale that does grams to three decimal places and can handle about a pound (because I don’t know that I won’t need that and if I’m getting something nice, might as well go all in), and switched all my baking to weight-based recipes for exactly this reason. It’s the only way I could get my bread maker to produce a halfway decent loaf without collapsing, but it makes a lot of other things more consistent as well.

Thankfully, I haven’t any offspring to use my failure to summon forth the end the world, but it did make decent croutons.