What is baking malpractices?

Always measure your butter, sugar and use the egg the recipe says. These ratiOS are soo important. Bake at the correct temp for the best results. A cup of flour is always approximate. If you are a 'near enough,is good enough baker' like me it will make more sense. The same goes for liquid and any other bits. As long as a cake pours at the right consistency and biscuit batter doesn't glue my fingers together, that's how they turn out. Muffins are a little less runny than cakes. Bread is completely different. Follow the recipe because if you don't, it will become like a doorstop or so holey the butter falls through. Knead lots and well the first time. Second knead only do as much as it needs to get into a pan. Temp is important too.