Bread sure, bust out the scales, but most recipes don't actually need anything more than a vague outline of what you're trying to do. Tolerances on soup, for example, are extremely wide, and any measurement is picking an arbitrary point in flavor space and declaring it "correct" when much of anything will do. And the idea of a "correct" way to do it encourages home cooks to treat the process like a black box where any misstep will ruin things, rather than having levers to adjust things to taste.