This is basically a wet dough method of baking bread. You make a wet dough with a mix and the use packet that comes in it so there's not a lot of measuring other than that of two cups of water. You mix it cover it and let it sit for 12 to 15 hours. Then you take it out incorporate a little bit of flour as you turn it with a quick need and let it rise again for an hour and a half before you bake it for an hour and 15 minutes. I made my day late at night so we could have it the next day for dinner. Interestingly the directions don't say to put some water for staying in the oven or to score the bread. We like our bread really crusty so I went ahead and put my normal little pan of water in the oven as it preheated and during the bake and my crust did come out very nice. I didn't score it and that was okay, but I think it would have been better if I had.I made two loaves with this brand, one with a loaf pan and one without. It really does need the loaf pan because it does not support itself well even though it looks like it will. When it bakes it flattens unless the sides are supported.The taste is good. It definitely has that sourdough Wang. One thing that was a bit weird was that this is whole grain bread so it looked Brown and looking at it, I think we all expected it to taste like rye or wheat, so the cheddar with chives flavor was a bit unexpected at first. The second bite was much better. It came out very soft in the middle. I do like this bread mix and it might give new bread baker some confidence, but to me this is really not much easier than making my own from scratch.I also made the cinnamon raisin bread. I love the great big raisins but they provide and they are plentiful too. The bread's not overly sweet it's a very good breakfast bread. I do think if I made it again I might top it with cinnamon sugar, but it was good just the way it was.