All of those things will have bearings on the finished product. She cites French bread as an example. If you have a favorite recipe and it's not in pounds or grams, convert it. Get yourself a scale. Weigh those cups and write down what it is, and every time you bake, you'll get the same thing.
Every professional has a scale.
Stoliar also preaches taking the time to handle the ingredients properly. Well, the difference is time. Same with bread. Surprisingly, perhaps, she has only kind words about bread-baking machines. The actual bread is most cases is not exceptional.