A recipe becomes local through the kitchen where it must actually work.

Written instructions assume a kitchen that does not exist. Your oven runs hot, your flour is different, the water is harder, the pan is the wrong size, and so the recipe as printed is only a starting proposal. Making it yours is a process of small corrections repeated until the thing comes out right in this particular room.

Write your adjustments on the page rather than trusting yourself to remember them. Two minutes less, a little more liquid, the shelf below the middle. After a few rounds you will own a version that works here, which is the only place it has to.