Is tracking my surplus during a bulk as precise as when i'm cutting?
I've been running marathons for five years, and while I'm used to tracking during cuts, bulking feels different. I'm currently in a surplus and trying to hit my numbers, but I can't shake the feeling that my tracking might not be as accurate. I use MacroFactor and weigh my food, but restaurant meals throw me off. Are you all finding it just as precise in your surpluses as in cuts? How do you tackle the numbers?