I'm new to "precision baking," but I've found pretty good recipes from manufacturers. Most flour companies have recipes. some on the side of the bag. There are recipes on the backs of cocoa powder, corn starch, baking powder tins, etc and they all have something in common --they've been prepared thousands if not hundred of thousands or millions of times. I have my grandmothers good housekeeping cookbook from the 20's (like the first one ever written) and my moms from the 40's. Those cookbooks have instructions for people without temperature controlled ovens (yeah, imagine that) and ingredients like lard. You'd be surprised at how much you can learn by studying "classical" bakery methods, flours, yeasts, soda's, salts and ovens. You might also be surprised at the variety of many of the recipes. I don't think of people in the 20's being particularly sophisticated, but their cookbooks contain the high-order, extra-mile endeavors of the periods bakers, and it's impressive. It led me to read older works, by people who baked in wood fired clay ovens and supplied their village. While you're searching for the most awesome anything, don't count out your great-grandmother.