Composting Ingredients

So it is with bread-making. The ingredients are standardized and
repeatable. I can inexpensively buy several bushels of wheat- and
rye-berries at one time, enough to last a year. Each sack from that
purchase has the same baking qualities. The minor ingredients that
modify my dough's qualities or the bread's flavors are also
repeatable. My yeast is always the same; if I use sourdough starter,
my individualized blend of wild yeasts remains the same from batch
to batch and I soon learn its nature. My rising oven is always close
to the same temperature; when baking I soon learn to adjust the oven
temperature and baking time to produce the kind of crust and
doneness I desire. Precisionist, yes. I must bake every batch
identically if I want the breads to be uniformly good. But not
impossibly rigorous because once I learn my materials and oven, I've
got it down pat.