I don’t always measure for baking - for bread and pastry I do weigh everything (ETA not because there is an ideal - there is still a range of amounts that will work - but because I want to know what the hydration % is) but for cakes I do them like cornbread, it’s more proportions - I know that for 3 eggs I need a certain amount of flour, I know how much baking powder and salt per cup of flour, and how much fat, milk or buttermilk or yogurt or ricotta, whatever - know it will work if I get it in the ballpark.
For cooking yep I am a yeehaw no recipe anarchist. Or more accurately, I read recipes for inspiration then don’t look at them while cooking, but I am old and have made so many mistakes over the years I know what I’m doing. It feels like intuition but is experience.
I don’t always measure for baking - for bread and pastry I do weigh everything (ETA not because there is an ideal - there is still a range of amounts that will work - but because I want to know what the hydration % is) but for cakes I do them like cornbread, it’s more proportions - I know that for 3 eggs I need a certain amount of flour, I know how much baking powder and salt per cup of flour, and how much fat, milk or buttermilk or yogurt or ricotta, whatever - know it will work if I get it in the ballpark.
For cooking yep I am a yeehaw no recipe anarchist. Or more accurately, I read recipes for inspiration then don’t look at them while cooking, but I am old and have made so many mistakes over the years I know what I’m doing. It feels like intuition but is experience.
Your last paragraph is just how my mom bakes. It’s entirely possible to bake without recipes once you have the experience, like you’re saying.