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1 package of yeast equals a scant two teaspoons of yeast.

You will get very different, if not ucky, results if you use baking powder instead of baking soda. This is very dependent upon what else is in the recipe.
 

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Baking powder and baking soda both use essentially a chemical reaction to make what you're baking rise.

They need different things to cause the chemical reaction, e.g. a certain percentage of acid, a certain amount of liquid etc.

Your recipe will already have figured out whether to use baking powder or soda to get the desired effect. They are not interchangeable.
 
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