Baking is extremely formulaic, measuring by weight is the best way. Unless, like, you’re Paul Hollywood, or something.
I’d highly recommend perusing KAF’s recipes. There’s a lot of gems there. (Particularly well loved are the sourdough popovers and waffles, the Carmel-nut cinnamon rolls- which you can just make “normal” rolls, too, using the dough instructions.)
One of the nice things about KAF is they have a hotline if something is giving you trouble. Goes straight to the bakers (more or less?) in the test kitchen.
Edit: they also have instructions on how to start and care for a sourdough starter. (Basically consists of leave a lump of dough on the counter until wild yeast moves in. At which point you have pretty much the worlds easiest to care for pet.)