Well, it tastes like sourdough, with onion and cheese. It has a tart aroma, which I find typical of this style of bread..because it is sourdough! Now add in some aromatic heavy hitters, and you have a fragrant tangy bread.It comes with a packet of yeast inside the bag (thank you), and the directions are easy even though it does take some time. Once mixed, let it rest for 12-15 hours, then there are some directions thne let rest for another 1.5 hours, more directions. Bake. Eat. Overall simple, and I would make this again. I dont like complicated recipes or preparations, and this is very doable.I just used my convection toaster oven and baked it on a flat sheet. I just left it in a ball. It baked up nicely, has a great crust, and the interior is spongy, moist. Looks like 'artisinal' bread. I am not entirely sure I made it right, but it turned out well enough to slice, add butter to, and have along side a hearty stewp (my version of thick soup). OH, I do remember thinking that I should have lowered the temp as the outside seemed to cook up very quickly. I ended up placing some tinfoil over top to keep it from further crunchification.I dont know if I made it totally correctly, but it looked good, and tasted good.Overall, I think you need to like strong flavors. This is sourdough, so it is tangy.. AND then the generous use onion and cheddar, which adds to the flavor profile. Many bread recipes I have used that call for onion, parm, any other cheese, even garlic will often not come through. So this taste profile is present.