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Most cooking can be done by feel, I dont know why people are dumping on this.
But baking is straight up edible chemistry, people who are more precise always get more consistent results.
I don't see the point of consistent results outside of a commercial setting, but that is an entirely subjective view. I personally find more enjoyment in testing and tweaking and changing things up, even in baking.
If you happened to like one of your test bakings particularly then you couldn't reproduce it as accurately unless your method is consistent enough. So you wouldn't benefit that much if the test was success, I suppose. But I don't really do much baking so I don't know how difficult it is to get it right and how much it matters.
I do jot down the volume measurements that I use any time I bake (approximate, never exact, since I adjust little by little based on how sticky my cookie dough or how wet my pizza dough feels), and using that gives me consistent results already if consistent results are what I want.
There's not enough variation in the ways I scoop my flour or salt or baking powder or sugar that would net me results that are noticeably different to my previous batches.
I just find this method more fun. Perhaps people prefer to skip the step of cooking by feel and adjusting their flour amount based on how wet their dough is, etc., and just prefer to follow exact steps to get to an end result; I myself find the challenge fulfilling.