I don't measure anything when I make bread, nothing at all. I add my yeast to a little
water or
milk with a smidge of sugar (the yeast comes in 50g blocks so that is the base) once it's nice and fizzy I add whatever I am making the bread from, so any flours, purees etc. then I put it onto the stand mixer and start to add liquid until the dough comes up to the consistency I want. If I'm using potato I make the dough very very dry, the longer it is worked the wetter it gets, making it to the correct consistency first means it will be way to wet when finished. Then the thing is mixed for about 4 minutes just
enough to get everything incorporated. Then add salt, which is just shaken out of the packet. The mass is then mixed for 10 minutes or sometimes more. rested and baked.
I use 1 packet of yeast for 1,2 or even 4 loaves with less yeast it just takes longer to rise.
When I make
sourdough it is similar, a few spoons of starter and then any flours and grains go into a bowl with plenty of water, left overnight then dried out to the right consistency with more flour, proved and baked.
I do not ever measure by volume I use a scales, but I only use that for cakes, cakes care about measurements bread doesn't.