For those who can’t tell the difference in quantity, e.g. of salt, between half a dozen giant salt flakes fitting in a teaspoon and goodness knows how many tiny crystals of table salt fitted in the same space, and can’t figure out that the amount of salt/saltiness might just be different, weights are obviously better. But those who estimate weight are responsible for any issues. Presumably, they have experience and know what they are doing. Otherwise just effing weigh it!
Me? I’m with you (mostly). Salt aside (I always use less - blood pressure) I cook by method and taste, not some recipe writer’s strict prescriptions (even though most have thoroughly tested their recipes so they ought to be trusted - but still say things like “one onion” or “two medium-sized courgettes” FFS!)
Which is partly why I balked at this guy’s “table salt is too salty” nonsense. The quantity of salt is a question of taste. Despite the hordes about to descend to tell me about how different salts can taste so different, salt is salt.
But baking? Cooking is an art, baking is a science! 
