i would suggest you look into PREVENTION to avoid the whole mess in the first place ... which i realize doesnt solve the problem this spring .... when i used to store bulbs .. i just threw out the bad ones ... stuff happens ... i am sure the professionals even lose a good percentage of stored stock ... when i had problems.. it usually meant i put them into storage too wet .... either the bulb... or the packing material .... sorry.. i have no clue about baking soda ... ken

no - they are completely different things one is sodium bicarbonate and the other is sodium percarbonate. do a google search to see how they are different

This is interesting: RUMFORD BAKING POWDER - Double Acting Premium Rumford® Baking Powder is Certified KosherParve, Certified Kosher and also Aluminum Free - which ensures against bitter after-taste in recipes or finished baked goods...! Premium RUMFORD BAKING POWDER - Double Acting 10 oz. Resealable CanisterHistory of Rumford Baking Powder: In 1859, Eben Norton Horsford (1818-1893), a co-founder of The Rumford Company, formulated and patented Rumford Baking Powder, the first calcium phosphate baking powder. The Rumford brand name comes from Count Rumford (né Benjamin Thompson of Woburn, Massachusetts), a gifted inventor and scientist. Hulman & Co. acquired the Rumford brand when it purchased the Rumford Chemical Works of East Providence, RI in 1950. Clabber Girl Corporation, which began as a wholesale distributor of general merchandise, takes its name from the most renowned member of the family, Clabber Girl Baking Powder. You might be surprised to know that several other trusted, long-lived brand names comprise the Clabber Girl family of brands. For much of the previous century, Clabber Girl Corporation operated as a collection of separate companies representing the various brands: The Clabber Girl Baking Powder Co., The Rumford Baking Powder Co., and The KC Baking Powder Co. In 2000, the company was reorganized and renamed Clabber Girl Corporation. The Clabber Girl brand name has recently been extended to other quality products in the baking aisle. Rumford Baking Powder is one of the three leading baking powders in the United States today. Years of testing resulted in a precise formulation to ensure that your baked goods are consistent in quality and uniformity, batch after batch for any family dinner or party gathering. Baking with Rumford Baking Powder: As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. You'll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle in the baking area. You've got to work quickly for best results...! When using Rumford Baking Powder, mix all your dry ingredients together, then add your wet ingredients at the end. Don't stir your batter more than necessary after adding the water. Two-thirds of Rumford's reaction takes place in your mixing bowl. The other 1/3 of Rumford's reaction takes place in the oven. Further mixing will have a tendency to stir out some of the forming carbon dioxide bubbles created between the baking powder and the water in your batter. So, without spending more time than necessary, stir the batter until smooth, put it into the pan and bake it immediately. Premium RUMFORD® Baking PowderParve, Certified Kosher is a source of calcium in the diet. Rumford Baking Powder is certified Kosher and is also perfect for vegetarians, as it contains NO MEAT. Rumford may be used in the exact quantities called for in your favorite recipes and is an all phosphate baking powder which is your assurance against after-taste and other harmful ingredients. Rumford Baking Powder will improve the crumb and texture of all chemically leavened foods: cakes, cookies, biscuits, muffins, and more ...!!!

Here's an explanation from Cook's Illustrated. I think you need a membership only to access the winner of their product testing, but you don't need a membership to read the discussion/explanation of cocoa. It looks like the Dutched-process cocoa is the winner every time over natural cocoa in all the recipes. Here is a link that might be useful: Cooks Illustrated Explanation of Cocoa