Bakers weigh flour instead of eyeballing it. Standards get easier the moment you stop guessing.

Guessing makes a standard impossible to hold. Eyeball the flour and every loaf differs slightly, so you cannot tell whether a problem came from the recipe, the oven or you; weighing it removes one source of doubt for good. Consistency gets much easier once something is measured instead of estimated. Precision is not fussiness, it is how you stop repeating mystery mistakes.

Find one thing you have been estimating and measure it this week. Hours actually studied, money actually spent, repetitions actually done. Write the number down and work from that rather than from your impression.