the ingredients of baking powder are baking soda and cream of tartar. So baking powder has less baking soda per amount.
No, baking powder is what makes cakes rise.
Baking powder is baking soda with cream of tartar added to it.
Nothin
There isn't one. Bread Soda is the Irish name for baking soda.
The "1 teaspoon baking powder" that is usually part of the recipe.
They will rise and not be as gooey. (More cake-like in result).
Crepes have no baking powder in them.
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.
Depending on the specific recipe, eggs or baking powder makes brownies rise.
Self rising flour is flour with baking powder and salt added to it. It is also finer, therefore it is good for baking because if you use regular flour you have to add the baking powder to it.
I think so. The difference will be negligible.
Baking powder is a base since its pH level is somewhere between 8 and 8.5.