baking powder is baking soda and an acid. Today most baking powder is double acting, which means it rises once when it gets wet and again when it gets hot. The answer to the question depends on what your substituting in. Sometimes baking soda is used to adjust the pH (acid or base level) of a dish. Baking powder won't really help there.
If you use the same amount of baking powder instead of baking soda in a cake it will not rise properly.
I made two batches of banana bread. One using baking soda, as called for in the recipe. The other only using baking powder (without adding any cream of Tartar). They both had the same rise to them. I was very surprised. However, I think it does depend on what type of result you are trying to achieve. If you have time to experiment, then you should. There's no better teacher than experience. That's what I did.
nothing really
no
You could use yeast instead of baking powder.
no
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
Bicarbonate of soda and baking soda are the same thing. If you are referring to baking powder, please check the provided link which explains the difference between baking soda and baking powder, and what happens if you use them together.
No.
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).
flour
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
Yes. However, if you use baking soda instead of powder, you'll need to include some acid. A teaspoon of lemon juice or using buttermilk instead of regular milk will work.
There isn't one. Bread Soda is the Irish name for baking soda.