Good Evening All - Welcome To Class
Thanks for coming, it's good to see you.
Tonight's Plan
We can do a class tonight tailored to who's here, so let me know what you'd like to learn or talk about.
We'll have the usual QnA with the bakers, so feel free to ask any questions. We'll do our best to help you.
o7
Good evening freeeeee, how are you? Good to see you. Thank you bigly for setting up the class, for the excellent dough as always, and for keeping the class organized.
o7
Step By Step Baking
Let's do a pratical baking session this evening.
It's an informal and fun class, feel free to ask questions, shout if or when you're stuck and remember, there are no dumb questions, ever.
There's usually plenty of flour flying around so feel free to mess up.
One of our bakers usually instructs, (m'self tonight), while the other bakers are in-thread
and answering the Q&As. So feel free to ask any questions about anything
regarding baking, even if you're not learing to bake today.
Thank you Freebaker & Rusty the BO, and to all the bakers who give there time to help here.
Here's what we'll be doing in this video and slide series -
MODULE 1 - BAKING
In this module we'll be showing you step-by-step how to make a thread -
Step 1. Getting the most recent version of the dough
Step 2. Copying and pasting it into your text editor
Step 3. Making a new thread and posting it
Step 4. Making a new pastebin and posting it
Step 5. Telling anons where the Fresh Bread is
By the end of Module 1 you will -
Have all the knowledge you need to make a thread
Have made your own thread/s in /comms/, the baking practice kitchen
MODULE 2 - NOTABLES, TIMING & TIPS
Module 2 will cover notables, timing and baking tips.
We'll do this session next Thursday.
Once you've completed the 2 modules you'll be ready to baker when you feel ready.
Ok, let's go !
PREPARATION
OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE
Save the General Thread image. You'll use it to practice baking in a while.
Open your text editor;
On Windows, Notepad or download Notepad++ (free & multiple tabs)
On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)
STEP 1
FIND THE CURRENT DOUGH
The first step after you agree to bake is to find the most recent version of the dough.
Or.. as we say, 'grab the dough'.
The dough is always found in the current general thread.
It's the last bakers post, has a Pastebin link and is usually marked 'DOUGH'
See slide and video, then head to the latest general thread and find it or 'grab the dough'.
Sorry for the hold up folks. Having trouble posting videos, so I'll just post the slides.
If you prefer videos you can find them in the dough in the OP. They're in the same step series as I'm posting tonight.
Shout out if you need help.
STEP 2
COPY THE CURRENT DOUGH
Let's now copy the current dough from the pastebin.
Details on the slide and video.
Click 'raw' first. This gives you a copy without formatting.
Select and 'copy' all the text in the box.
Note the 2 browser windows open, the current bread and the pastebin dough link.
It's a good idea to keep your windows tidy and not have too many open.
STEP 3
PASTE IT ALL INTO A TEXT EDITOR, OR EDIT STRAIGHT INTO PASTEBIN
Paste the dough into a text editor on your 'puter.
Use notepad or notepad++ (free download).
Or… ANOTHER METHOD -
When you open the dough paste in pastebin.com, just click 'clone'.
This creates a cloned dough you can add your notables into.
You will enter new Q posts and notables to the text doc, or the cloned pastebin doc.
Whatever you prefer.
STEP 3a
TRIM YOUR DOUGH - REDUCE THE NOTABLES SECTION
Once you've 'grabbed the dough', the next step is to prepare it.
We will now cut the Notables Section down to make it a postable size.
The maximum size of one post is 4700 characters, so we'll make sure Notables is under 100 lines.
Check out the slide and then let's do it -
STEP 3b
MAKE SPACE FOR YOUR NEW NOTABLES
Let's make a space for your new notables to go into.
Check the video for a simple explain.
It's good practice to double and tripple check that you're listing them under correct thread number.
Run down the previous batches to check the numbering and check the current thread number that they match.
The slide for this one is at >>22023
STEP 4
CREATE A NEW THREAD
When live baking, at around 650 - 670 posts, create a new thread.
If it's busy, start at 630 - 650 posts.
Bake earlier rather than later.
Tell the group you areBaking
Or post the Notables Bun
This assures everyone that there's a baker.
Open the Catalog in a new window.
Click 'Create a thread'.
Follow the steps in the slides & video.
We will be baking in the practice bakery at /comms/.
The /comms/ catalog link: https://8kun.top/comms/catalog.html
Open it up, follow along in this thread and actually bake your first bread.
STEP 5
ENTER THE THREAD INFO
If, after clicking on 'New Thread', the posting bar sticks at 100%, open a new catalog window and look there for it. If it's not there keep refresing the page.
Sometimes it can take from 30 - 60secs for a thread to post / show.
See the slide and video, and then let's enter the info and create our new thread -
STEP 7
COPY THE DOUGH INTO A NEW PASTE
You've made your new thread with 4 dough sections? '''NICE WORK.
ARE YOUR LINKS GREEN?''' Don't worry. They're broken because we're linking to QR links, when we're in another board. Just ignore them for now, I'll explain fully about links in a short while.
The last dough post (the 5th at the moment), is the DOUGH post.
Now let's make a new pastebin - the fresh dough including your new imaginary notables.
Let's go….
STEP 8
POST YOUR NEW THREAD LINK
That's it - Baked!
How's it looking? Let us know.
Now we need to go back to the current bread and tell the folks where to go next.
Post it any time from 730 posts onwards.
Let's just practice here, in our new thread.
First, let's grab the link, then paste it in this thread, pretending it's the end of the General.
STEP 9
LINKING
If you're posting from /comms/ threads to /comms/ thread, your link just needs >in front of the post or thread number.
If you're posting a QR link from here, or from QR to Q's board, you need the longform. Memorize it by the '3/2 rule'
3 >>and 2 // and the board name sits in the middle
Example - >>>/qresearch/10204886
STEP 10
TIMING
This slide gives an idea on timing, and the sequence we generally make when baking.
Note that with timing, all bakers are different and all shifts are different.
Play it by ear and find your own timing.
If Q posts and it's day or evening shift (busy), or if there are issues with the board, you may want to start baking at 630 posts.
If it's a slower bread for instance graveyard, you could start baking at 700 - 720.
It all depends, and one of the skills you'll learn while baking is timing.
Bakers are constantly working on getting their timing bang on, so don't worry if you're early or late, we all are sometimes.
QUESTION TIME
I'll give you all a chance to get to this point and then, if you've any questions or are stuck at a bit, post them up and we'll help you out.
Don't be shy - we're all here to help.
Let us see your practice bakes as well if you like by posting the link in here. We will let you know what's great and what (if anything) you can improve on for the next one.
o7
WRWY boomerfag.
Yes, make your new practice thread in the catalog here in the practice kitchen at /comms/. Maybe bookmark the address -
https://8kun.top/comms/catalog.html
>current bread is 13059.
>my bread would be 13060 ?
Yes. Correct.
Take your time, we'll be here until 10pm EST. Work away at your own pace and shout if stuck.
o7
I think approx. bread 102 or something, CBTS on 4pol. I'll look it out and post sometime.
I'd never baked on pol or any chan and there was no-one to bake around 3am ET one night. Threw m'self in for the cause… didn't think it would be the first of many. It's been the experience of a lifetime, even though I've had many of them. Not anything like this though. kek
Thanks for coming boomerfag, and for stepping up. Kudos.
Take your time, as much as you need. Weeks, months, just go at your own pace. We're here every week and happy to see you whenever you can make it. We cover different things each week, so there's always something to learn. We all learn continuously from each other.
Look forward to seeing you and again, kudos.
Godspeed and God bless WnB.
Sorry I didn't get to banter with you all tonight.
Bacon.
Catch you later.
o7
CLASS WRAP UP
That wraps up the seminar for this week. Hopefully you've all enjoyed it. Your feedback is really welcome and helps us to constantly improve.
We'll keep an eye on this thread throughout the week, so if you come up against any issues, or have any questions, post them and we'll help you.
Recommend coming back to /comms/ anytime and making as many threads as you can.
Doing this will cement what you've learned here this eve. You start to get into a rhythm.
Next week we'll cover 'Notables, Timing, Tips and Traps', and do another practical sesh the week after that. Drop in any time, any week. We are here for you and dedicated to teaching and supporting you.
Thank you for coming !
WELL DONE NEW BAKERS & THANK YOU, Freebaker & BAKERS
o7
Gonna be around for a while for some banter, just wrapping up officially.
Disappointed, yeah. We'll see. I hear ya.
And yes, wouldn't it?!
I remember a few from back then, I'll see if I can remember them and post.
Thanks beez, back atcha.
Godda dash… the general. I'll check in here later on and answer anything missed.
THANK YOU ALL
YOU ARE THE SUPER ELITE !
o7
See you later m'friend. Sorry didn't get to talk with you tonight. I'll look back and do some postin' later.
Thanks for everything.
o7
Do you mean on qanonbin?
Hey ArchiveAnon.
Thanks for all your work. To answer the one I know about, the BO or BV do have the ability to change posts after they're posted, however made a decision not to do this long ago for obvious reasons.
Links don't break though until the thread falls off the catalog.
That's all I can help with. This is the baking class thread, so you'd be better posting these in the Bakers Meta thread here, for general baking queries and discussions.
Wearthenewsanon is usually in there as well as the bakers. I'm sure he'll be back soon and have it fixed - he really takes care of it well.
GL and thanks again for eveything.
Utility Kitchen Meta