To weigh or not to weigh?
For roast meat, I weigh the joint to calculate the cooking time.
For other savoury dishes, I do not weigh or measure anything. I just add what looks about right, occasionally varying quantities according to my mood. In my recipes, I have indicated quantities but, if you want to try the recipe, to not feel bound by amounts given, just use them as a guide.
For bread, pastries, cakes, etc., I weigh everything carefully.
For bread, I find 500 gm flour plus 300 gm water works well.
For pastry, I always use 2 parts flour to one part fat (margarine, butter, suet, goose fat) by weight.
For cakes, I always follow a recipe carefully.