There's a reason that every bakery measures by weight. If you value consistency, and recipes should be consistent, you go by weight. You can say it doesn't matter, and in some cases it might not, but the entire baking industry doesn't agree with your statement.
Here's a thing: a given measure of flour (by any means, volume or weight), a single one kept in a cupboard, not remeasured, is going to have a different weight on different days that have different ambient humidity levels.
The tools of the kitchen are imprecise. The environment is not well controlled. And human taste is robust against micro variations.
Everything else is optimizing for consistency, which might not be important to everyone. If you care about it, measuring by weight is more accurate. The undesirable variations aren't usually taste, but structure and texture, which can be noticeable.
Look, this is arm chair, YouTube cooking. There is so much variation in recipes that 10% here and there is not going to make or break any recipe.
There is zero ability to make a "universally better" version of a recipe by micro optimizing ingredients. For one thing, you can't easily control temperature and humidity variations on your environment. If people think 2% difference in flour content is going to make or break their bread recipe, then daily humidity variations will definitely have an impact. But it doesn't, really. It's the sort of thing people blame when they don't have good process or good technique.
For another thing, there is no way to evaluate the outcome as "better". Better for you, perhaps, but even then, it's mostly psychosomatic. I've doubled the amount of baking soda in a recipe before and it has had zero impact. I've never measured flour by weight and my cookies come out exactly the same as my wife's when she breaks out the microscale
I've been cooking for a long time. I have family members who refuse to come to Easter Dinner unless I'm the one cooking. I barely measure anything, ever. Even when I'm baking. It matters to have things in the right ballpark, but 5% variations don't matter.
If measurements are rounded off for convenience, a few percentage difference won't be noticeable. People would be better off acquiring a feel for how liquid a batter should be, or how seasonings smell when they're toasted the right amount, etc.
Maybe I’m just bad at measuring, but it’s a lot more than 5%.