Just a comment on the baking powder/baking soda issue.

This is what makes non-yeast baked goods rise. It's a chemical reaction that creates little pockets of CO2 in your bread or whatever.

Baking powder is complete in itself to start the chemical reaction when the moisture is added. Self rising flour has this Baking powder already added.

Baking soda by itself won't bubble. You need an acid to activate it. This is usually buttermilk sometimes lemon juice or vinegar.