I’ve cooked and baked all my life. I know all about the baker’s ratio. I still measure the salt in my palm. I will never weigh pasta. I don’t imagine a world where that’s that important to me.

I think 1% is a bit low, tbh

Science sure, but cooking, just leave people alone. Success is evident in results and people can achieve good results with cups and spoons. It’s not a science. There’s going to be more variation in whole ingredients like eggs, temperatures, etc, than a couple of grams here and there