I think one of the biggest culture divides in baking is the "I love baking, it is so scientific and exact" crowd versus the "Everything makes bread!" crowd.
I personally use the big measurements (flour, water, etc) as a rough guide so that I'm in the right ballpark on consistency and don't need to add too much one way or the other to get it right, and usually ignore the smaller measurements entirely (salt, baking soda, cinnamon, vanilla ...) and pour what looks like an appropriate amount in my hand before dumping it in the mix. Fewer dishes to wash that way :-)
> so that I'm in the right ballpark on consistency
You can get lack of consistency with an accurate scale, just always experiment, e.g. vary a weight. That way you know what you did also get _repeatability_ if you like the result.
Sourdough bread famously has only 4 ingredients: flour, water, salt, yeast (starter). Though that's not the whole story, there is also seeds, and more than one kind of flour sometimes.
> pour what looks like an appropriate amount in my hand before dumping it in the mix. Fewer dishes to wash that way :-)
Measuring by weight is exactly the same, the mixing bowl is on the scale. pour in until the right weight is reached.
I personally use the big measurements (flour, water, etc) as a rough guide so that I'm in the right ballpark on consistency and don't need to add too much one way or the other to get it right, and usually ignore the smaller measurements entirely (salt, baking soda, cinnamon, vanilla ...) and pour what looks like an appropriate amount in my hand before dumping it in the mix. Fewer dishes to wash that way :-)