This is what used to drive me crazy here when asking people for recipes. Add water, how much? Or milk or soda water, which one? Let the dough rise, how long? Cook until done, how will I know?

This was on the side of a box mix, and actually is pretty precise according to local standards.

I will have to say though, if you start cooking without measures, you do get the hang of it, and it is faster. Your end result might not always be the same though. :)