this is my first post.
i can answer this.
i taste my bread dough and like the flaovre of it.
it lets me know if i need more salt or sugrar too
This is where working from established recipes and weighing ingredients instead of using volume measurements will give you repeatability in your breads. I don't know any bread bakers that taste their dough, except for Mommy who has just admitted that she does. Also, if you learn the basics of Baker's Percentages for various bread recipes, you can get fairly close to the end taste you're after when you are experimenting with a new recipe. For me, I will continue to taste my bread when it is finished baking, and adjust the ingredients in the NEXT loaf I make, and make notes on my recipes until I'm happy with the final taste. I then rework my recipes and put them in my binder (I NEVER start baking without having my recipe in front of me, because I'm old and forgetful). I would suggest buying some good reference books on bread making, but I think you enjoy doing this by the seat of your pants, which obviously is cheaper.