Now, fold your bias tape over to the back side, encasing the raw edge. Pin as you go. Bias tape folded over to the back side: This is what my pinning looks like. I slip the pins under the bias tape on the top side and make sure it catches the bias on the back.
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise.
No, they aren't the same. They're both leavening agents, so when you're baking if you absolutely must you substitute powder for soda (doesn't work as well the other way), but technically they aren't the same. Baking soda is supposed to be pure sodium bicarbonate.