Those people are dead wrong on both counts. Cooking meals benefits more from precision than they claim (if you want reproducible results you best be measuring!), and baking does not require as much precision as they claim (I estimate ingredients all the time when baking and my bakes come out great).
There's a lot of mysticism around baking online, but in truth it's very easy. Just follow the recipe and you'll be ok. You don't need to carefully weigh ingredients and stuff like people say.
It depends, I guess. When I make pizza dough, I use around .1% yeast. Using .4g instead of .8g would make a huge difference, and getting that right without carefully weighing it is neigh impossible.
Cooking is art, baking is a very easy science (weight things and check the temperature), pastry is another thing. That requires talent, experience and a lucky star.
Because while the recipes are easy to follow, you can't fix a baked dough. If you messed up the salt, the yeast, etc. that's it. Cooking is more forgiving in that sense.
There's a lot of mysticism around baking online, but in truth it's very easy. Just follow the recipe and you'll be ok. You don't need to carefully weigh ingredients and stuff like people say.