You NEED to get a book or two on the Science of Baking. It is going to go a long way in helping you understand how method and ingredients play a massive part in the baker's world. You have many posts on here of late that you are struggling with and I KNOW getting a good read into the science of it all will help steer you in the right direction.
The Cook's Illustrated Baking Book or an old version of Understanding Baking: The Art and Science of Baking by Joseph Amendola are two that I would recommend of the top of my head for a home baker without getting too science-y.
If you live in a relatively humid environment and you have flour that has sat on the grocery shelves and then at your home in its paper bag it usually comes in and not an airtight container; the flour will gain up to 5% of its weight in water after several months in a humid environment. This GREATLY affects the outcome of anything you now do with that flour. It must be stored in an airtight container as soon as you get it home.
So now we actually know what is going on, we can adjust accordingly. First, get that oven thermometer we have talked about. Second, get an airtight container for all your flour, starches and sugars you use in your kitchen as these ingredients do NOT DO WELL in humid environments. Third, you must weigh out all your ingredients in a recipe, as in your environment, it is imperative to get the right measurements to work the recipe the right way. This means that any recipe with the US cups and tsp/Tbsp measurements must be weighted out first. For example: If your recipe calls for 2 cups of flour then you must place a bowl on a digital scale, tare it, then spoon your flour into the measuring cup (do not scoop it as it packs in the flour), then pour the flour into the bowl you have on the scale. Note the measurement in grams on your recipe card beside ingredient so you now know how to PROPERLY bake using weighted measurements. Do this for ALL THE INGREDIENTS in your recipe. Anything that is in the tsp range I tend to just use the tsp measurements however the TBSP measurements will register on a weighted scale so I still weigh this to get an accurate recipe. Here is the chart to help you get the idea but DO NOT copy it verbatim as it does not reflect the individual ingredient's proper weight. For example: 1 cup of flour does not weigh the same as 1 cup of granulated sugar which does not weigh the same as 1 cup of brown sugar.........you get my point.
In a bakers world it is all about accuracy and feel (instinct) mixed with knowledge and experience. Good luck and hope this helps you more!