I'm really not.
I don't do it "by feel", I measure everything in grams, including water. I hate recipes in "cups" since a cup of flour or salt is not a fixed quantity - it depends on grain size, how hard you pack it down, the weather etc. But 10g salt is a fixed amount.
I'm just saying that "500g flour, 60% hydration" tells me a lot about both how to measure it accurately (300g water), and how it will feel (fairly stiff). It's an accurate part of the recipe, expressed in the fewest numbers.
The % is scale-invariant.
I do notice seasonal changes, but that's IMHO more due to changes in ambient room temperature than anything else.
Also, I would say that measuring in grams allows you to notice and more accurately quantify that "it's dryer than usual today for the same quantities - must be due to the ambient conditions that require an adjustment".
60% hydration: firmer, like Play-Doh without the crumbling
70% hydration: softer and maybe a little sticky
80% hydration: super sticky, still kneadable
Really high hydration requires a lot more care, both to stop it from getting everywhere and to get it kneaded enough that it actually rises (if that is even desired)
it's a single, scale-invariant number that conveys important information. And can be used to weigh accurately.
I am often amused in forums like this one, where in one moment we will decry those who who do not learn their tech by fiddling with it, for fear of breaking it - and then in the next breath be afraid of putting a touch too much water in our flour.
