The longer it takes for your dough to rise the more flavor it will have due to fermentation.
I have a recipe (available online) for no-knead bread baked in a dutch oven. Flour, water, yeast, and salt. The water content is higher than normal. This is useful later in the process as a source of water for local vapor and a crispy outer crust. The yeast is only 1/4 of a teaspoon. Mixed until just combined, and set in a 'warm place" for x number of hours. In a normal part of the world, this might be 16 hours, which is what it took in the usa. Here in the Philippines, where 38C is a typical day at this time of year, six hours is more the norm.
The reason I mention all this is because of Ros's comment above. When the dough rises close to action time, it is fragrant as fuck. Lift up the towel and drink in the fermented goodness. And this ends up in the taste of the finished project.
Some influencers have claimed to throw the dough in the fridge after the first rising, and let it sit for two or three days. And they say the results are worth it. Can't confirm this from personal experience.
As to buttermilk, you might as well look for powdered unicorn penis as to look for buttermilk in this country. However, powdered buttermilk is available. It tastes like powdered buttermilk, but surprisingly, that tastes better than vinegar or lemon. I made some sweet, sweet cornbread here using powdered buttermilk and a bootleg of two online recipes. Ever bake cornbread in bacon grease in a skillet? That's the southern way.