Yes… But also you do need feeling/experience/skill. For example, one of the bread recipes I’m still often making, I’ve been using completely unchanged since I started learning how to make bread. The ingredients (flour, water, yeast/sourdough, salt) and their amounts have not changed.

Yet the result today is far better and more consistent than back then.

That’s because time, room temperature, humidity,… are just as important. And before you say “that, too, is chemistry”: yes, it is, but these are not variables most people can accurately measure or influence in a scientific way.

Instead, you quickly develop an intuition for how these things relate and come together.

A skill, so to speak.