When I was an elementary schooler my brother's Sunday school lesson had a recipe for "Bible bread"--a yeast free flatbread. My mom decided to let us try baking for the first time, with little instruction as I remember. When they were finished we eagerly bit in only to discover they were disappointingly inedible and salty. That was when we learned about baking soda...and that baking powder cannot be used in place of it. Another time we attempted to make chocolate éclairs...they came out as brown flatbreads...at least they looked chocolaty (due to being burnt)...again inedible. Now my brother and I (in our 40s) know our way around the kitchen :D

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