I read through the article and she specified that she used Red Star Active Dry Yeast. In the directions of the recipes, she says instant yeast.

The article seems more about product advertising, via the links, than about serious baking.

Most flatbreads are best eaten right after they are made, as they become stiff when they cool.

That third loaf looks like a quick bread. I would not want to use it for sandwiches.

I'm not sure she used her homemade self-rising flour for the second loaf, which seems to be Jim Lahey's bread. One does not need Tick Tock to bake it.

None of these recipes will inspire people to bake and to keep baking. A regular simple yeast loaf, such as the Austrian Malt Bread or Paddy's bread, would be more likely to spark a desire to keep baking.

Is yogurt the new way for home bakers to make starter-less "sourdough"?

It's in the recipe Mike and I tested. It's in one of these instead of a levain.

As for self-rising flour there seem to be more and more recipes counting it as one ingredient. Is a box of cake mix one ingredient? Just add water and it is a two ingredient recipe!

Mike is correct about finding unsweetened yogurt with live cultures in small containers. Even with the large containers, a lot of yogurt these days is thickened with food starch, which is cheaper for the manufacturer but reduces the nutritional value of yogurt made completely with milk. I can only find the quarts of Stonyfield yogurt that I use as starter for my own yogurt, and I had to settle for full fat, as no store close to us sells the low-fat that I could easily find at stores where we lived in Texas. Indeed, my frustration led to my dusting off a yogurt maker I had never used and getting into making my own, six small jars at a time. It also turned out to be more economical, as well as more nutritious.

Yogurt has a different kind of "tang" from sourdough or from buttermilk. I usually replace yogurt in bread recipes with buttermilk. I doubt that the active cultures in the yogurt (does buttermilk have active cultures?) can replace a levain, but it does make breads more tender and helps the rise a bit. S. Wirth (I think of her often) told us that buttermilk increases the "keeping quality" of breads.

I seem to recall that Paddy had a recipe for a buttermilk-based starter, but I never explored it, as I have a milk-based one that I have kept going for about thirty years.