Many companies will roll out to slices of production and monitor error rates. It is part of SRE and I would eat my hat if that wasn't the case here.
The big events that shatter everything to smithereens aren't that common or really dangerous: most of the time you can lose something, revert and move on from such an event.
The real unmitigated danger of unchecked push to production is the velocity with which this generates technical debt. Shipping something implicitly promises the user that that feature will live on for some time, and that removal will be gradual and may require substitute or compensation. So, if you keep shipping half-baked product over and over, you'll be drowning in features that you wish you never shipped, and your support team will be overloaded, and, eventually, the product will become such a mess that developing it further will become too expensive or just too difficult, and then you'll have to spend a lot of money and time doing it all over... and it's also possible you won't have that much money and time.
Obviously people have been making sourdough for a very long time; you don't have to measure.
This is also a typical approach from the chefs I know: they don't care about precision in most recipes (eg. dishes like soups, or pasta, or salads...), but then sometimes there are dishes where precision is absolutely crucial, and baking is one place where precision is really important.
With sourdough, if you don't measure, you may still get good results, but you will have to babysit the dough and try to figure out when it's ready by checking frequently. Some people can afford it time-wise, and to some this would be prohibitively inconvenient.