Yes, though that isn't such a big deal for me, as I'm not in a desert or a rainforest, the ambient humidity here is middling and doesn't vary so much. Minor changes are not very important. Flour gets stored in sealed containers, and compensations for the changes during baking are minor. e.g. the cloth over the dough is moistened during summer. Ambient humidity maybe matters like a 1-2% difference here, not a 10% difference.

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".