Why weighing flour makes bread more reliable
The Most Useful Bread-Baking Tool Is a Small Scale
I used to measure flour by scooping it straight from the container, which made some loaves noticeably denser than others. A small kitchen scale fixed more of the problem than changing recipes did.
For a basic loaf, weighing the flour and water makes the dough repeatable. That matters when the weather changes, the starter is more or less active, or I am trying to bake enough for a family meal. I still adjust by feel, but I am adjusting from a known starting point instead of guessing.
It is a modest example of a broader rule I like: measure the part that varies most, then leave room for judgment where measurement is less useful.