It would not be farfetched to identify a successful home baker as a detail-oriented chemist with an obsession for accuracy.
After all, being able to produce perfectly baked goods is so rewarding that measuring ingredients accurately is inevitable.
We use the same ingredients in baking - flour, eggs, water, sweeteners, leaveners, and fat.
The technique we use to assemble these ingredients determines the quality, texture, and appearance of the finished products.

• You and I know that the term for vigorously combining softened fat and sugar is creaming.
  The next steps involve combining eggs, then dry ingredients into this mixture.
  
• Adding wet ingredients directly to those that are dry is often done whenever we want our cakes or cookies to have a low moisture content.
  This is known as a one-stage mixing method.
  
• For delicate products such as chiffon cakes, genoise, madeleines, lady fingers, we use the sponge method.
  It requires gently folding foamed egg whites into a batter.
  

In addition, we should also be aware of any slight difference in the proportion of ingredients that are called for in a recipe.
A minute difference can have a large effect on the final texture and quality.
For example, not using enough eggs in a recipe for moist and chewy oatmeal cookies would likely produce the opposite result, crisp and dry.
Unlike cooking, we can not make adjustments during the baking process.
If we add too much baking soda, we'll just have a patch of discolored cookies with a strong chemical off flavor.
In short, accuracy is an essential attribute of any successful baker.
Along with creativity and skill, it turns us into chemists in the kitchen.