The one thing that separates a newbie baker and a master baker is their ability to sense the dough. What I mean is knowing the proper balance of liquid to flour. Oddly as it might seem... If you learn to become one with the dough then you can throw away your measuring cups and scales (to a point) and use your hands.
Many many many beginning bakers become too stressed over perfection. Perfection on measurements, time, and temperature, but the funny fact is that if you learn basic techniques then you've mastered the recipe. Now I will admit when you bake things like cakes or sweet pastries, you might want to be a bit more of a stickler on perfection.
"Once you have mastered a technique, you barely have to look at a recipe again" -Julia Child
