Right, but you can successfully course correct if you have a reproducible measurement, instead of one that varies by 20% each time you make it (source: Cooks Illustrated magazine on angel food cake, did experiments on how much variation cup measurements of the same flour had - given their audience, probably preaching to the choir, but it was at least a decade ago...)
If you know how the right amount feels, it really does not matter one bit how far off your initial measurement is. You start with an amount too low, and you add more until it feels right. If the amount you start with is 24% too low vs 20% too low bears no significance. Obviously you shouldn't start with an amount so far off as to be too high, but again that would never happen if you are going by feel.
