1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp Cream of Tartar.
You cannot use baking powder as a substitute for baking soda
if the recipie says to use baking powder you should use that as that is how it is sopose to be used but you may try and use baking soda if you don't have baking powder
You could use yeast instead of baking powder.
No, you can substitute buttermilk for milk but not for baking powder.
Baking powder allows the dough to rise, and is often used with salt.
Baking soda is required to leaven the baked product. Either baking soda or baking powder would need to be included in the batter regardless of the use of cocoa powder.
you could use baking powder but its best to use dry active yeast
no
i usually use baking powder, not baking soda
CCan I use baking powder in banana bread
Using Baking Powder Instead of Baking Soda* You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad. * Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder. * What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Only cuisines that produce raised baked goods would use baking powder.