Thanks, ok, the natural yoghurt , or kafir sound good alternatives ..
had wondered how important the balance of the milk based liquid/acid versus the bicarb/alkali quantity is, to avoid any final taste of bicarb, and buttermilk seems slightly more acidic.
Had not appreciated
strong flour not needed either since gluten not important, that link and others also propose wrapping in damp tea-towel during cooling to avoid heavy crust.
by the bread machine - I meant just the bake part only, so no mixing, just for convenience, tin may keep moisture in too.