Have diffrent bettween baking soda and bicarbonate of soda?

Baking Soda is exactly the same as Sodium Bicarbonate which is another way of saying bicarbonate of soda. This should not be confused with Baking Powder. Baking Soda and Baking Powder are both leavening agents.

They are added to baked goods before cooking to produce carbon dioxide which causes them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. Also the same amounts will not work.

You cannot substitute one for the other by volume. You will need less Soda in a recipe that calls for Baking powder. The taste will also be more bitter.

Baking Soda is just Sodium bicarbonate. When moisture and an acidic element is added then CO2 is given off - (the carbonate in carbonated beverages) and this gas forms bubbles which "raise" the bread. The reaction starts as soon as the recipe is mixed.So must enter the oven soon after mixing.

Baking Powder has some soda in it but also has the acidifying agent in it as well as a drying agent. The purpose of this is to slow down the reaction So that it occurs in the oven.I.e. The mixture can sit before it must be cooked.

Most breads use Yeast to cause CO2 to be released - the exception is Sourdough bread which needs to be cooked immediately and uses Baking Soda or Powder to generate the bubbles. The taste difference is also evident. Baking soda is more bitter on the tongue than baking powder (which is more neutral) in the final result.

As a general guide use Baking soda in cookies, Baking powder in cakes. Yeast in Breads (mostly)

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.