Teach checkin' in folks.

Hope you're all doing gud there and getting through these stormy days irl and on the chan.

Lotsa things have kept me away completely for a couple of weeks. I'm hesitant to say 'I'm back' however as I said that the other week and then boom, irl curve balls appeared again.

I'll leave it to fate and won't tempt it by saying anything just now. kek

GYB, thanks a million for taking the class last week. What an incredible job you've done. Rusty, thank you as always, bakers, you rawk, new bakers, you're awesome, and thanks to you all for everything you're doing / have done.

A quick scan tells me we've new bakers! How about that! NICE. Congrats, new bakers, and returning bakers. You are very much appreciated. Kudos.

I'm up for taking a general class tonight, however maybe we don't need to teach for a while if we have a good few new bakers on board. What do you all think, bakers, Rusty, new bakers?

It may be good for us all to just keep going with our Thursday's at 7pm meetup and support each other here at /comms/, answering any questions the new bakers have, and not teaching for a while.

On the other hand, are there are new / trainee bakers who wouldn't mind more classes?

Please feedback, and let us know how we can best design the next phase to cover everyone's requirements.

I'll go now and catch up with the thread and check in around 6pm.

o7

>>9766

Roger

I'm happy to teach tonight then.

BAKING CLASS ON TONIGHT AT 7PM

Please take non-class related discussions to another thread so we can keep our 'teaching' threads to just that. Thank you.

>>9779

Nice cap baker, and nice job on the lemons to lemonade. kek

And sure, if everyone thinks it's still beneficial to teach I'm all for carrying on.

Fresh energy anywhere is always a good thing.

>>9782

>BAKING BREADS

It's all that matters bros.

>>9784

5:5

If you'd like me to post it, feel free to pass me the dough. Hope you're ok there.

Thanks bakers

>>9793

>>9795

Sounds great. Go for it.

>>9796

Thanks a lot. Appreciate it.

Feels good to be back. Missed you guise.

>>9798

Thanks for the fresssh bread, baker.

And thanks for the kind words, it's good to see you. Rest well.

>>9803

Bruce, reeeee.

That should be our bake class graphic.

STRONK

>>9811

>>9812

>>9815

kek

Unbelievablee wise Ree

>>9815

Hey doc, it's good to see you man.

How's things your side? I hope as good as can be atm.

And yeah, irl booms and then I think the body just needed some downtime so decided to be sick. All good though.. and slowly does it. Thanks a lot. Appreciate it. Have time to recover due to cv, and help brang on dat storm.

One for you

>>9817

>>9820

>add a section at end of dough that doesn't get posted in bread

Sounds like a sweet solution

>>9822

>bump n grind, rough n tumble on the board

I'll have me a bit of that then.

kek

Good to hear, and yeah, I hear you. We gotta make it as pleasant as we can. Frying fish though? kek

Reeeeeeeeeeeeeeeeeeee

>>9830

Gandalf The Grey?

>>9843

>I grew up on seafood

Those were the days huh? Same here. Still can't get enough of it.

Fixed is gud. kek

>>9845

No idea who it is. Always thought it was NordBaker but idk.

>>9872

Gooood evening d'oh, always good to see you. Thanks for coming.

>>9884

NordBaker is also ArtBaker, some called him. He was around baking a tonne.

Remember the 'yellow memes'? That's Nord. He's a gentleman and scholar. THink he still sometimes bakes.

>>9953

We've got the class going on over here anon.

Bake through the rain.

kek

>9787

Or see you next week.

o7

>>9985

Kek

Sorry anon. Prolly my fault.

Here's the current class.

It's also the topmost one in the catalog.

https://8kun.top/qresearch/catalog.html

>>9787

S'got the same dough.

>>10012

Of course you can, you're always welcome to come and listen and ask Qs anon.