There are a number of places where small errors can creep in, and they can also be cumulative. For example, the MM#7 dough formulation for the two MM clone doughs is based on the conversion values used in the expanded dough calculating tool. Those values can't be exact for the ingredients used to make the clone doughs. For example, there are at least a dozen cane syrup/molasses products that have been used or mentioned in the course of this thread. The expanded dough calculating tool can't handle all of those products from a conversion standpoint. You get only a single, generic conversion value. Then, to get the most accurate numbers, one should weigh each of the ingredients on an accurate scale, rather than using the less accurate generic volume measurements. And once the dough ball is made, it should be scaled to the exact desired weight (e.g., 5 ounces), using the same scale as was used to measure out the individual ingredients. To get that number to the desired degree of accuracy, the scale has to be accurate to say, 0.01 gram. Finally, whether it is the oil or the gluten mass that is to be weighed, the same degree of care is needed to weigh those ingredients. Of course, that means that the flour and oil to begin with also have to be accurately weighed out.