Could be my professional deformation as a food technologist, but for some things, most notably baking, I absolutely demand proper measurement.

With enough things considered (for baking: weight of the ingredients, gluten strength and moisture content of flour, yolk to white ratio in eggs, fat content in milk, humidity, leavening/baking temperatures, steaming/not steaming, moisture of additional components, order of assembly - measure as much as you can) you’ll always have a perfect bake instead of “oh, ended up not quite as I wanted, but okay”.