oh yeah. if you want to start a war, just proffer an opinion on how much a cup of flour weighs.
lard, sugar, salt, water, whatever is reasonably consistent - but not flour. different mills do it different, different 'types' weigh in different (AP, bread, cake, etc) and then there's sifted / non-sifted / packed / scooped / fluffed....
I always buy the same brand of flour - KA Bread flour, Ceresota unbleached AP, Pillsbury cake. from experience I know how it reacts and how much "a cup" weighs. never buy the "store brand" - they get it from the lowest bidder per batch - changes constantly.
also to note, some experimentation and experience required. it is not a reasonable expectation to simply and blindly follow the numbers, temps and times in a baking recipe - especially breads - and think it's gonna work right out of the box.