The default has the 'tang' slider at maximally tangy, which is where the yeast and wait come in. If you back off on that the recipe looks more like the standard quickbread I'm used to.

The yeast and ferment is going to make it more acidic, and more tender because the gluten will be weakened. I imagine you could use cake flour instead and get close to the same tenderness, but the flavor would be different.