Scales are fine, but you're going to need scoops anyway. However, once you've made a recipe before, you probably won't need the scale to make it a second time. Volume measuring equipment is useful for more than measurement, can be easily multiplied or halved, never needs calibration, charging or changing of batteries, and you're going to be estimating anyway once you've gotten familiar with a recipe. It's also very easy to estimate without any standard measuring equipment at all.
> you're going to be estimating anyway once you've gotten familiar with a recipe
I would disagree slightly for this when it comes to making precise doughs or other things like brines, syrups, candy, and etc. Or at least I would change "estimating" to "adjusting" in your statement above. When it comes to trying something new (whether in baking from a proper source, like e.g. Modernist Bread or Modernist Pizza, or otherwise), a scale is invaluable.
But yeah, once you have some something a few times and have the feel, you can convert to volumes and go based on your senses. There's a baseline science / formula to some cooking, but the rest really is art.
This feels like a nit, because really I am just glad to see someone else pointing out the obvious realities here. While I would be hesitant to try Mr. Slide Rule's cooking, I'd try your cooking without fear!
