I make bread dough liquid first too. For me it works beautifully every time: The amount of water I start with determines the number of loaves--the water will absorbe just the right amount of flour, a greater or lesser quantity depending on the flour's moisture content.

I picked up this "sponge method" from The Tassajara Bread Book by Edward Espe Brown (1970, got mine in 1979, no idea whether reprinted since then) and I stick to that method with any recipe I use. It works brilliantly despite the volume measures.

The big difference in the method is that only 1/2 the flour is added in the first step along with yeast, yeast-food (sweetener) and optionally also milk powder and eggs--both can be added in the 2nd step too if one prefers. In any case, the sponge mixture is beaten well to help develop the gluten and then set to rise 30-40 minutes. To me it looks sort of bubby (rather like simmering half-cooked porridge) when ready.

Salt and oil are added now, in the 2nd stage; both make it harder for the yeast to grow, which is why they are left out of the sponge. Next add the rest of the flour by stirring in 1 cup at a time. At a certain point it becomes thick enough that obviously it's time to add the flour in smaller than 1-cup amounts, usually around the same time one must stop stirring and start patting and kneading.

As for scales, I'd say they are a fairly unusual kitchen tool in North America. Chefs, avid dieters and avid bakers may use them but most food-for-necessity folks use volume.