LIVE Baking Seminar

04/02/2020

We in here

Welcome To LIVE Baking Classes in the Q Research Utility Kitchen

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

We are the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

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General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome

Past Class links

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 #4 (3/5/20), #5 >>7568 (3/12/20), >>8274 #6 (3/19/20), >>8872 (You) #7 (3/26/20)

Class Archives

#1 http://archive.vn/8v5Vm, #2 http://archive.is/DDGZr , #3 http://archive.is/CRZz0, #4 http://archive.is/vYNT2, #5 http://archive.vn/lXDbZ, #6 http://archive.vn/wip/Xx8P3

(archived by gyb; videos do not archive, an ArchiveAnon is working on a better approach to mp4's: >>8047)

''[most recent thread still changing until the start of the following class]''

Baking Class Overview & Step-by-Step Instructions

''(last update from Class #5)''

>>7589 MODULE 1 - Baking

>>7590 MODULE 2 - Notables, Timing & Tips

>>7594 PREPARATION

>>7606 STEP 1 - Find the Current Dough

>>7615 STEP 2 - Copy the Current Dough

>>7624 STEP 3 - Paste The Dough Into Text Editor

>>7640 STEP 3a - Trim The Notables Section

>>7646 STEP 3b - Make space for your new notables.

>>7660 STEP 4 - Create A New Thread

>>7670 STEP 5 - Enter Thread Info And Post Thread

>>7681 STEP 6 - Post the Rest of the Dough

>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post

>>7706 STEP 8 - Post Your New Thread Link

Step by Step E-BAKE Instructions, Draft 1

>>9252

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers. For this to happen requires ''bakers–which is why they have been called "the core of this board." Bakers perform several key functions: First, they maintain the infrastructure of the board (the dough), keeping it clean, tidy, and up-to-date. Second, they manage the transition from one bread to another (baking). Third, they post notables'' for each bread. Last, bakers set the tone for each bread via their choice of bread title and /comms/ with posters. When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway. Shadilay, fellow bakers!

A Little History - the Baking Adventure

Baking is exciting but not for the faint of heart. Bakers play a key role and are therefore a natural target for shills and other Qresearch opponents. Discussion by bakers of past BO/baker habbenings: >>9206, >>9209, >>9211, >>9214, >>9218, >>9220, >>9221, >>9222, >>9280, >>9296

Glossary of baking terms: TBD

FAQ: TBD based on Q&A and Tips

Q & A

———— Class #1 (2/13/20)

>>6237 How often do you post a notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751 (sniping)? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking or after (and then post the dough)? >>6304

———— Class #2 (2/20/20)

>>6406 How to deal with "server too long" message? >>6423

>>6672 How do I put my text editor notables in pastebin? >>6673

>>6432 How to tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 How much practice do I need? >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597, >>6598

>>6630 How great is the need for bakers? >>6635

>>6693 What are the //// BREAK \\ in the pastebin [page breaks]? >>6694

>>6732 Do notables go directly in the dough/pastebin file or in a separate Notable file? >>6691, >>6732

>>6833 How to bake: Index vs Catalog? >>6834, >>6839

>>6779 What shifts need bakers? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6845 Feedback on a new bake rt >>6842

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? 10 steps: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login account? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 char or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035

———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319

———— Class #5 (3/12/20)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

———— Class #6 (3/19/20)

>>8421 Notes: how do you keep up in a fast bred? >8432 >>8440

>>8500 What is "shadowing the bread"? >>8546

>>8679 Am I too slow to bake? No! >>8679, >>8698, >>8696, >>8700

>>9258 How do you insert General Image in TOR bakes? >>9278

———— Class #7 (3/26/20)

>>9258 (You) How do TOR bakers use the Iwo Jima video?

>>9135 Can we recap?

Baker Tips, Tricks & Traps

———— Class #1 (2/13/20)

>>6329, >>6400, >>6468 /comms/ BO Rusty checks in

———— Class #2 (2/20/20)

>>6431 What is "pastebin"?

>>6449 Shill tactic of omitting date–why dates matter,other advice on notabling >>6477

>>6480 Even the worst mistakes are fixable

>>6501, >>6477 How to deal with Q proofs & other anon analyses

>>6525 How to post off-bred links

>>6543 Take care to copypaste entire dough to pastebin - easy to miss top or bottom

>>6658, >>6656 Use Control-F (F3) to search within each bread

>>6665 Every new baker freaks out when when Q posts

>>6676 Never feel dumb

>>6734 When to make a new thread [to prep it, not bake it!]

>>6683, >>6687 Cloning the dough in case pastebin.com goes down

>>6695, >>6735, >>6752, >>6754, >>6769, >>6822 Bakers on nick-names, icons, pastebins

>>6848 Baking trick (what to do while waiting for thread to drop)

———— Class #3 (2/27/20)

>>7340, >>7072 Baking Steps 1 - 9 (slides only)

>>6998 One- vs two-page notables (more: >>7007, >>7015, >>7024, >>7040)

>>7019, >>7027, >>7030, >>7069 Bakers never panic, never tap

>>7051 Advantages of a non-guest pastebin account [no captcha]

>>7054 You don't have to pull marathons to bake

>>7106, >>7177 Baker pleased to see 2 late gy bakers vying for the bread

>>7116 Eight tips for creating notables posts (to help bakers)

>>7175 End-of-bread issues

———— Class #4 (3/5/20)

>>7189 Summary of Baking Steps (eight)

>>7209 "Create a Thread" versus "Post a Reply" >>7212, >>7220

>>7231 Only the first post in baking uses "Create a thread"

>>7216 Laptop is fine for baking

>>7224 The two parts of baking: actual baking & note-taking

>>7252 Funny meme: baker's perspective on baking

>>7287, >>7294 Dough posts with breaks marked /////BREAK\\\

>>7298, >>7303, >>7311 Two-page notables (discussion)

>>7321 How to create a new dough paste

———— Class #5 (3/12/20)

>>7573, >>7575, >>7582 In response to "I suck at baking": How to reduce baking stress

>>7731 Pastebin.com works with Mac OS

>>7642 Text editor for a Mac: Atom >>7643, >>7651, >>7729

>>7768 Bakers need detachment >>7770, >>7773

>>7780 Plz don't edit another baker's notables >>7780, >>7784, >>7798, >>7804, >>7809, >>7811, >>7815, >>7817

>>7896, >>7898 Bakers don't want to be ID'd by number

>>8039 Baker school is attracting shills–must be over the target

>>8139 Q Bakes: when to bake & late-minute Q posts

>>8237 Tell anons to plz state the main point when posting Q proofs, etc.

———— Class #6 (3/19/20)

>>8352 Note-taking wo/baking, baker's assist controversy >>8365, >>8385, >>8413, >>8419, >>8433

>>8544, >>8562 When to drop note-taker notables

>>8788 "8chan" baking vs "WWG1WGA" baking, cooperation w/anons

>>8373 Who's responsible for checking notables (bakers or anons)? >>8388

———— Class #7 (3/26/20)

>>8885 The perfect bake: composition, timing, snipe >>8887, >>8888 (You), >>8889

>>8911 Role of bakers on the board plus bakers/BOs >>8915 (You), >>8923 (You)

>>9127 Baking thread a continuing resource

>>9136 Taking notables/baking for a baker

>>9186 (You), >>9193 (You) New bakers coming online, anon encouragement

>>9181 New baker's dough & notes plus feedback >>9188 (You), >>9191 (You), >>9195

>>9191 How to handle notables when there is more than one baker per bread

OTHER BAKING RESOURCES

Baker's grab bag

* Baker's Tools App (Version 0.7.1): >>6646, >>6650, >>6652, >>6654, >>6656

* Try Atom as a text editor for Macs: >>6925, >>6934, >>7055, >>7070

* Meme-making app: kek.gg >>8771

Baking tools

* Quik Pic bake instructions >>7549

* Original baking video: >>7076 (how to make room for new notables)

Dealing with notables

* Ten Baker Tips for Notables >>8177

* Asking anons to state the main point >>8237

* Anon tips for better notables (bakers can tell anons): >>>/qrb/41937, https://pastebin.com/yq7wQyvn

* Bakers on what they look for in notables >>8351, >>8315, >>8698

* Muh Collector "how to" on notables >>9006, >>9009

Free image/video screenshots & production tools

* Image screenshots PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* 8kun video limits >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* VLC Player >>8714, >>8715, >>8766

* Windows Movie Maker for Win 10 >>8712

* YTCutter (makes vid clips from YT) >>8767

* Twitter Video Downloader >>8768

* NVidia cards (can screen-capture vids) >>8785

* Forensically (forensics magnifier) https://29a.ch/photo-forensics/#forensic-magnifier

* ShotCut NLE (open source cross platform video editor) https://shotcut.org/

* MFFmpeg (decodes & plays any format) https://ffmpeg.org/ >>>/qresearch/8507906

* Natron (cross-platform video compositor) >>>/qresearch/8507913

* Handbrake (good for transcoding) >>>/qresearch/8507921

* GIMP & GMIC (image editing) >>>/qresearch/8507956

* Invidio (copies YT vids, restricted or not, no ads or signup) >>8792

Baker tips based on real baking situations

>>8829 Baker's Tips - Read me first

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with humor & facts

>>7339 #05 - Please announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>7973 #09 - Respecting other bakers' notables

>>8174 #10 - Make sure to copypasta the whole page

>>8803 #11 - Announce you're taking responsibility

>>8822 #12: Embed baker changes to provide more info

>>8824 #13: Watch out for unknown bakers bearing gifts

>>8825 #14: Use named pastebins to defeat shill complaints

>>8826 #15: Responding to shills trying to suck up baker's time

>>8827 #16: Be aware of muh joos bakers

>>8828 #17: All bakers screw up!

LIVE example of a picking up a mid-bread bake

Baker picked up a ghosted late night bake & posted it for new baker:

>>8203 1- previous baker ghosts

>>8204 2 - new baker in the kitchen

>>8211 3 - notables @600

>>8215 4 - notables @650 [was also a final in bred @720]

>>8219 5 - baking in progress (create a thread - page 1)

>>8223 6 - posting pages 2, 3, 4

>>8224 7 - last bits (dough post & fresh bread post)

''this dough will change as we collect new resources & refine what's here''

NEW ADDITIONS WELCOME

dough:

https://pastebin.com/mepueG0u

Dough usually changes during the week, updated version will be posted within a half an hour of Thursday class (starts 7 pm ET each week).

"Teach" sick this week, send him some good energy ok?

I will take the class, then. Got the slides and vids for newbies.

But we can also do Q&A, got a lot of new or newish bakers right now, maybe you have q's or concerns?

One thing a lotta new bakers have q's about are notables–here are some typical q's:

• how many of 700+ posts to actually notable?

• how d'ya decide what to notable?

• why do different bakers notable different things?

• how d'ya deal with anon complaints?

• what if something is notabled but you think it's shills doing it not anons?

• how do you deal with anon analyses that are just from the anon but well-done (no sauce)?

• how to strike a balance between being too open ("is everything ok anons?'') and too cantankerous ("my way or GTFO").

• can i edit article titles so they're not so long–or so biased?

• what is my responsibility as baker and what is the poster's responsibility when posting?

• how do i ghost and when is it appropriate? (what if Q posts and there's no baker there?)

These are just a few questions to get things going…..

>>9327

yeah, saw ya over there. hope bred isn't too quick.

>>9328

Can you be specific about wrong formatting?

Do you mean without colons?

Misplaced colons?

Is this a problem for example?

dough: https://pastebin.com/mepueG0u

if you can make up a "stylesheet" specifying the stuff that is really a problem (mandatory), it would be helpful.

>>9329

be back in a coupla, and we can talk about those. What are your ideas so far?

>>9329

>anon complaints

depends who they are from

whiny shills–forget it

if polite, i'll try asking them q's.

like, why is it notable?

often, they don't give very good answers

sometimes i say

Can you give a short title or description for the notable?

Again - often, they can't.

But sometimes, they can - and the notable goes in.

if not, then i tend to say, well it's going into qresear.ch, so it's still available there.

>what if something is notabled but you think it's shills doing it not anons?

i actually meant 'nom notable' but you prolly know that.

might even just be one shill ip hopping too.

can be frustrating.

Easier if it's an article or tweet coz you can say why not notable, find a valid reason (not that relevant, not good sauce, etc.)

When it's an anon q proof (groan), i tend to INSIST they say exactly why it's notable and give a short description, not just "look anons - wow!".

They act like anybody who doesn't see the brilliance of the post is stupid. Well fuck that - let them explain in words, sorry i'm so dumb!

Late night shifts, i sometimes tell em i need to look at it more and make em wait til nb. not to be mean, i WILL look if there's time. And then ask specific questions (similar to those above).

My tactic with shills who sound credible but won't take no for an answer is to be as reasonable as possible but still hold their feet to the fire. Last reasonable person still standing wins.

>>9337

I take it that a super kewl "no colon" approach is not appreciated?

Q Research General #11086 OANN Can't Stay Edition

>weird theories that don't really make sense

kekking

those are such a NIGHTMARE!

i try to 'suss out'

>>9345

think you got the wrong baker, i'm sort of obsessively traditional about colons and other stuff like that, but find me examples and i'm happy to look at them

how about putting dough and paste on the same line? ok, not ok, or so-so?

see >9331

>>9346

are u kidding? those boring pressers happen every day.

>anon code

gosh, didn't know they was one!

>>9346

which leader?

we have lotsa leaders here

which one? and which board–curious?

>>9352

>control the briefing

that's in phase 4, kek.

>>9358

yes, let's get out our microscopes to dissert the organism….

>>9361

*dissect!

>>9340

bake in 10?

>>9364

yes, we always try to get shills to attend

makes the class as realistic as possible

>>9369

i never filter anything but hardcore porn when baking

anything else, i can ignore

can usually ignore shills unless they start begging and pestering

here's a good one:

shills who start up after @600

that can be tough

they do it on purpose sometimes

listing multiple notes the baker has no time to look at

usually, i'll say

'sorry, no time now, plz repost nb'

any newbie lurqers here hoping for walk-though of basic baking steps?

Here's another q for new bakers:

What happens when Q starts posting and you're collecting notes up-bread so you don't know? Have any ideas how to prevent that from happening?'

>>9375

okay. you mean there should be just 10 posts from baker.

well, i post more than that.

But what do i post?

Mostly stuff like

"tx, anon. added."

"notabled lb."

"sauce plz?"

"why notable?"

"can you give a short description?"

"posted last year"

[also add sauce posts when anons do not response]

might also posted LMAO, espec late at night when breads go for hours. more participatory atmosphere, informal.

>>9375

But I'm curious.

What is wrong with baking communicating with anons–or even participating in diggs, which i sometimes do at night, espec if they are in my area?

What makes sense is that bakers avoid getting into random shit-posting while on duty. But other that that, why is interacting with anons a problem? Good comms matter.

>>9385

>fading posts.

that's ok, their choice.

remember, i bake a lot on slow shifts. during the day, there's little time for chit-chat. busy every second.

>>9383

ok, let's go thru the steps then.

Class officially starting for anyone who wants to learn how to bake

>>9383

here we go, you ready?

BAKING PREPARATION

• Download the General Image (here), and save to your system.

• Open your text editor.

Let me know when you've done these and are ready folks.

>>9396

understand, just not my style.

basically, we all have preferences.

some are terse, some more interactive

i don't judge either way

there is no baker ideal in my book

only thing that matters:

• is baker competent and reliable?

• is character above board?

• does baker try to learn/respond to input?

everything else is a preference, imo.

>>9404

your opinion, anon. one person's spam is another's thoughtful discussion.

don't like personality?

Q has quite a bit, so does POTUS.

Personality/individuality is not ego.

Plenty of individuality on this board.

Don't have to be plain vanilla to serve.

o7

>>9383

still here anon? anybody else baking or at least trying to follow the steps?

>>9411

my outlook:

we can agree to disagree.

preferences not mandates.

traditions not rules.

i don't like everything other bakers do

they have different preferences

so what?

bakers come here every day and work for nothing, all day every day.

what else really matters?

>>9417

no problem will post next couple of steps, let me know when you are back (is that's possible).

STEP 1

Find The Current Dough

>>9421

eventually will be locked and later deleted

but if you hold your breathe you'll turn blue

>>9424

videos take a while to load

so i'm gonna post the next coupla steps

recommend you click on vid in ADVANCE

so it's loaded before you need it

>>9430

got that, anon!

;-}

STEP 2

Copy The Current Dough

STEP 3

Paste The Dough Into Text Editor

>>9438

it's ok, children come first.

we'll be here every week.

and you can try the steps on your own as well.

o7

think i'll continue to post the baking steps, in case we have any stragglers–not uncommon.

STEP 3a

Trim The Notables Section

here's the first complex part of baking

can seem confusing at first

but later, not so

Step 3b

Make space for your new notables.

(We've just a video for this one atm.)

Steps 3a and 3b go together

Good to get this done not to wait until very late minute

I usually do this around 550 to 600

By then, I know about how much room i'll need

>>9430

>bakin' after drinkin'

if yer following along, hope ya can follow tthe process (sort of)

never know when ya might need to do an ebake after a party, kek.

>>9450

that's ok, we're not quite there yet

but understand some of the problems

we can look at them

STEP 4

Okay…..

Now we're going to….

Create A New Thread

NEXT PHASE…..

Open up the /comms/ catalog in a new window.

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

STEP 5

Enter Thread Info And Post Thread

IRL, you typically enter the thread info pretty early and set aside until you bake (must later)

An earlier problem i had was hitting Control X (CUT Pasta) not (COPY pasta) when doing the dough post.

Really screws up the bake if you don't catch it!

STEP 6

Post The Rest Of The Dough

Once thread is there, posting the other 3 pages isn't too hard

just make sure you notice the past partitions:

/////////////////// BREAK \\\\\\\\\

And leave them out of the dough!

>>9458

but bakers often like that kind of challenge…edgewalkers, we are.

STEP 7

Next up, we'll……

Make A New Pastebin & Make The Dough Post

Almost baked

Shift of gears.

This involves a few steps when time is short. So can be a little challenging.

Gonna add in a slide here that i made for e-baking, breaks it down a little more.

Step 7a: More Details on New Paste

• First, open Pastebin.com & click 'Paste'.

• Second, copypasta ENTIRE dough from text editor into "Paste" field.

• Third, click on "Create New Paste" at page bottom (next: a capcha!)

• Fourth, copypasta the link from browser window into "Post a Reply" in new /qresearch/ thread.

(If everything is copacetic, you can also go back to old bread and post a "fresh bread" link.)

>>9470

hey bro, good to see ya!

STEP 8

Last step!

Post Your New Thread Link

more or less the same as the fourth step in 7a.

>>9462

how ya doin, anon?

do you see what confused you about this part of the bake?

got any q's?

>>9477

Yes, this morning!

very cool.

Was tempted to reply but ya gotta leave sometime. i'll have to come up with my own ww1 version, i like those old timey posters.

>>9480

>to to bottom of pastebin.com to find the link to click

yeah, i mention it in the slide i added, which is from new e-bake instructions:

>>9252

any bakers wanna take a look? maybe good for dough so panicky anons can follow step by step. but would like more than one set of eyes.

>>9479

if you can articulate it right now, what is confusing? when does it start getting confusing? when you finish posting last page of the dough and have to post the dough link?

Sounds like you got this part below, but typed it so here it is:

AFter posting all the dough page to the new bread, you got BACK to the text editor and hit Control-A to mark the entire text. Then Control-C to copy it.

The you go open pastebin.com. look for the buttom and click on the PASTE button on top.

Then use Control-V to copypasta the whole dough from your text file into PASTE box.

==

posting of the dough link now. that has to done before the fresh bread link right?

YES. Because otherwise, you can't link to it!

>>9499

So you are straight on how to do the dough post? Only thing I left out in >>9499 was going to bottom of page to create the link using Create New Paste.

Once you have your dough link–and have posted it–you can do the Fresh Bread post.

Step by step:

1. Copy link from Dough post in new bread.

2. Then go BACK to old bread and copypasta as a post with

fresh bread

around 730 or more

>>9504

if this make sense, great

otherwise, let me know

>>9505

think of the Dough post link as the knot at the end of a rope.

Once you've create the the "knot" in the new bread, you have to carrt it back to the previous bread to make the connection between the old and and the new breads.

That way, anons can follow the rope from old to new.

>>9506

i know– i have two tabs open too.

but still think of it concretely as going "forwards to new bread" and "back to old bred"

time vs space analogy, kek.

i found this confusing too at first.

anon is a bit tipsy, as well - did you see above?

but if he can figure it out even now, he's probably is great shape for a real bake soon.

>>9510

yes – one of the things that can be kind of stressful.

last night, newish baker was on and shills or idiot anons were giving him trouble coz he posted fresh bred link too early (wasn't even all that early, he just announced it early–imagine he will learn not to do that soon!)

>>9511

you are making total sense, anon.

i was going to talking about different link options that but didn't want to introduce too much at once.

Key thing is to give anons a "bridge" between the previous bread and new one. TBH, you can link to ANY post at the top of bred–the OP post is one option. The DOUGH post is another.

Either is fine.

>>9513

>nothing but the best

afraid i'm not serving refreshments tonite, nb not well which is why i'm teaching. didn't have to time to go shopping before class. or order from Amazon Fresh late week, kek. All i have is Fiji water >>9324

Maybe some scenery shots would help tho. Nature girls, every one….

>>9521

zero bv posts as far as i can tell. FJ does most of the work, i think he's on every day at least once, but Rusty tracks that activity more, i think.

>>9524

as a new baker, you can get away with a lot. anons are very supportive. they ALWAYS know when baker is new, so don't be fooled. it's only shills that crap all over bakers, whether new or old. if they do it to new bakers, i try to make them sorry for it.

>>9508

r u sure?

when did they turn on him?

before deplatforming?

here's a q for you all:

Who the hell did the actually baking for FJ once he threw all the regular bakers outta the

kitchen? I strongly suspect FJ does not bake.

Yet he had a 24/7 baking crew all of whom seemed pretty experienced. But were not part of core group under attack by FJ.

>>9522

am i the only baker who learned to copy the dough post to FRESH?

i just followed what i saw other bakers doing

and seems like many still do, kek

and yes, Fresh bread post is optional

Someone can learn to bake, get proficient and then mess with fresh bread post.

>>9534

you are not suppressing anything.

it's just that it takes time to bake bread–at least 50 posts worth at this point–because of bread lag.

>>9540

when i learned to bake, night bakers i knew were magavelli, astrobaker, nightbaker, my fren with "stupid" on icon and stove, and (very late) "pixels" or "sparkles" baker who is still around but claims to "identify as note-taker"–but is an excellent baker. wnd and rgb often baked mornings. maybe there were other bakers during the day i think but i didn't know them, baked nights mostly – by the time i baked days, some had left. this was about a year ago.

>>9544

Bakers had to decide whether to stay or go to /qrb/. Also whether to bake breads the way FJ wanted them or to bake traditional breads with notables. I stayed and baked traditional breads; i think rgb did also, we also sniped fake bakes in the catalog. Other bakers did bakes for FJ thinking to outsmart him but he had all the power, not really possible. Then he kicked them all out. FJ REALLY did not like any baker except his own.

Bunch of us ended up on /qrb/ until "revert"; i stayed there, other returned to /qr/. Still miss /qrb/ as it was then, incredibly productive digging board, kek.

Was it the BVs who baked? no clue.

>>9545

you and rgb used to trade off around errands, ha-ha. One morning bred has like 5 handoffs.

>>9550

haven't hear from AB for a long time, he got into a tangle with some other bakers but may have left because the atmosphere on the board became so toxic. Almost forget until i looked at a coupla breds from last Spring the other day and it all came flooding back. Not a trivial attack. I remember praying all the time then, was the only thing i knew to do aside from stubbornly staying in place.

>>9547

>totally organic

ha, ha.

(((they))) started a spam campaign against rgb around june i think. and were just starting in on you about the time FJ took over the board.

>>9549

hey tipsy anon, tx for comin'. Hope it helped.

>>9558

no, not a joke. none of it.

amazing after all that went down that everyone drifted back to 8kun in november.

>>9560

yes breads locked IMMEDIATELY!

my goal was to get thru to at least the dough post

but i never made it

the real goal was to have a great bread title that everyone would see until they could delete the thread

"REAL PATRIOT NOT MUH JOOS BS BREAD"

not a real one but could have been….

>>9561

well, this IS an anon board

so you just never know….

ha-ha-ha….

i have a baking fren from endchan i have heard from

but maybe i have?

o7

>>9560

good to know you are here, you know a lot about my 'arc' as a baker.

as a new baker, got thrown right into the middle of everything, didn't know enough to sidestep.

within a couple of weeks after i first baked, 8bit stepped down and the official shitshow began.

Guess I should officially end the class after 3 hours, kek.

Thanks to all for coming

Getting the perspectives of so many different bakers is amazing.

What is interesting is that although classes tend to be small, we are definitely getting new bakers–and some seem to be sticking, despite all the growing pains.

>>9566

yes, doc is the only baker brave enough–or crazy enough–to step up during worse part of the shitshow. Think magavelli sort of shepherded him thru, which is prolly the ONLY way anyone would have stepped up that that point.

As soon as i got to qrb, getting new bakers was easy. Board mellow, few shills. /qr/ is a lot harder, even now. But so much better that before. I think God every day for that.

>>9573

glad you could come, sleep well. now is the time for all good nightshifters to come to the aid of their country!

>>9527

>>9527

>>9574

Thanks all around.

That's the first time i used NB's slides and vids so it was good practice. Always hard to wrap one's mind around someone else's approach at first. But his work is so good that it's really quite easy, just takes time. Any of us could use those posts and slides to teach.

>>9527

>>9577

Good night, blessings one and all.

over and out,

• gy

>>9584

>>9584

HEY BAKER TOOLS FAG

thanks for all that you do!

Been wanting to ask:

Can you make a stripped down version that ONLY shows when there are NEW Q POSTS?

That would be

invaluable

thanks!

Baker Tip #19: Never Be Afraid to Bake!

Board is currently wonky, sometimes majorly so.

Started late last night..

New baker took responsibility this morning, prolly didn't realize how bad it was.

(Not a great time to practice bakering skills, really…..see CAP)

Bottom line:

Everything came out right in the end!

''Never be afraid to bake, new bakers. Anons have your back!''

>>9591

thanks, bakers had a discussion and this was something REALLY desired.

For myself, prefer a pretty stripped down interface generally. BUT when Q posts, like most bakers, i am looking for notables up-bread, and have no idea Q has posted. Sometimes, it takes like 10-15 minutes to realize.

To have a "Q post" indicator would be fantastic!!

>>9594

Thanks for responding.

First, true confession: do not currently use Baker Tools bc it adds too much info on the screen (and bakers are always trying to screen OUT extra stuff–there's just no time to process it). Most useful for anons who have time to browse.

But Baker's Tools have one great feature already–a "new Q post indicator"; seems like it appears on the bottom right if i remember correctly. If I could turn on ONLY that feature and nothing else–that would make my job much easier. Other bakers have said the same. No extra bells and whistles, just that one feature.

First, is it currently possible do this?

If not, can that capability be added?

Thanks.

PS Board issues today - ha-ha-ha-ha. Just like November!

>>9597

thx for your assistance. I thought i had checked that out but it's been awhile. The value impression was that i could not turn off everything except Q notifications. But i will certainly look again and see if i can figure out how to do that. if i can turn off everything else, i will figure out that configuration and share it. Thanks much.

>>8682257 E-bake instructions in /qr/

>>9597

Thanks for your help.

Figured out how to strip away a lot of the stuff that is too distracting. Here are the things that remain:

1. wasn't able to restore default colors, instead created and used custom colors (= the default colors). so this was fixable.

1. couldn't get rid of the enlarged bolded text for "newer bread link color" - kind of annoying because it's not useful info (at least, not for me)

1. the green color below:

>yes, this green color

>also the green for the namefag field

Both are really dull colored green

Can they be more vivid?

1. Total post tally & Q post tally:

THAT'S the ticket!!!

Even better if enlarged and bolded.

(Don't really care about IUDs or notable tally.)

Tx for all your work, o7.

>>9602

Thanks much. Appreciate the tool, especially the fact that it seems to be getting more customizable. I used the image blur feature today in a post today (illustration of how shills use hardcare porn on the board–nice to keep the example without the gory details).

>>9606

>Have long been a fan of baker ID

Me as well. But not for tracking quality–for showing transparency.

But shills attack any form of baker ID.

Ever wonder WHY??

Because baker names and pastebin ID's create better comms.

And that benefits the board.

Which is why SHILLS oppose it.

(It is not 100% shills who pipe up but shills really push it hard.)

Last night - big shill attack was beaten back just posted it on the board. >>>/qresearch/8686381

>>9608

>only user ID allows a conversation

yup.

>no user ID's - what difference does it make?

i baked for sgrvl on qanonresearch endchan and he did NOT enable user id's. Users did not like this but sgrvl is a stubborn guy, never budged.

The only reason the absence of user ID's wasn't too much of a problem is that the number of anons was much fewer on endchan and the breads much slower (at first 3-day breads, later more like one day breads).

On the other hand, sgrvl REQUIRED bakers to use tripcodes when baking, which was also annoying. Especially since he didn't allow us to do anything with the dough–it was all him. We just posted his 11-page dough and collected notables. Didn't do it for him but for the board.

However, tripcode did come in handy. Used it as a user ID most of the time, bc i had to communicate with both BO and the only other baker in order to make sure breads were baked at 751.

>>9610

>delete the anons's bread?

Just happened this morning. Dup breads, anons rejected shill bred and took Fresh from named baker (not me).

>>9602

I've got the bakers tool activated right now.

Serious glitch:

no hover function on RT's, see cap.

Will have to turn the tool off until fixed, use it too much.

>>9624

Just disabled bakers tool - hover function on RT is back again.

>>9620

was deleted because it's a duplicate bread for /general/.

>signing the bread

you mean pastebin ID, icons, or nicknames?

All are helpful, bakers can choose.

Shills still using name-fagging to attack tho so we have to be careful. Not as bad now tho as last spring tho when Swordy, Meme Farmer, etc., were getting attacked. Also those posting bewbs (puritan shill attack).

Shills want to divide. Condemning ID's of any kind is a great tactic for that. Any anon who wants to be completely anon can do so – and this is good for security purposes. but those who are very active will tend to become known, especially if they take on a repetitive task like ResignationAnon. Or BO. Or baker.

>>9616

Here it is, just didn't have time to catch up yet. Post is addressed to to OSS1 (who is on duty right now) because he was the baker attacked in the fake notable that kicked off the situation last night. I left about halfway thru (was very late), before a baker seized the bred. Not surprised, because first baker would not respond to three requests to remove one really bad notable and several other pretty dodgy ones.

————–

Good afternoon, baker. gy here. Nice bread digits!

The post below is addressed to you but it's for all anons.

After you ghosted last night after baking #11117, shill baker picked up the ghost & decided to notable a hit piece about the pb "CLOWN BAKER."

Was still there so said "not notable." Two others did as well. Zero response from baker.

There were other bad notables he wouldn't discuss or take out either. So eventually, a named baker posted alternative notables and Fresh Bread link to a new "non-toxic" bread. So there was a dup bake (now gone).

CAPS tell the story.

LAST CAP shows shills are trying to revive the BAKERS UNION crap from last Spring, saying bakers are handing off only to frens, etc. Bakers and most anons know this is a LIE.

But lies like this must still be challenged every time or they grow. And truly bad notables must still be challenged, too:

AD HOMINEM attacks, unsauced crap stories, unsavory sauce, weird analyses, and anything else that has a really bad smell.

>>9617

Well, no one was banned.

A lurking baker just took the initiative after several hours of no response from on-duty baker.

This was the late graveyard shift, a shift famous–or infamous–for weird habbenings. It's a weak link in the chain so I often watch it when i can.

>>9622

see, i kinda like using the class thread for talking about baking. other threads tend to die out. class thread doesn't–as you can see.

(we had a nice conversation going for a while on the baker ID thread, but in the end, i was the only one commenting. )

Also, new bakers drop in to bake but also get the skivvy on what baking is really about. i often think they gain as much or more from our back-and-forth as from the actual baking lessons.

>>9631

i will try it. is javascript a function of the site, tho? that would be strange. don't program is js but do in css/html. Browser makes a difference but not site.

>>9630

>META for dough revisions

that's possible, been thinking about this. another way is google spreadsheet. Need to thnk more….

I'm not against a separate META thread, just see that they tend to fall into disuse after a while. One thing is sure: bakers of fast breds have to have a way to make it super easy to record dough changes or they won't do it–hard enough making the changes much less recording them.

BTW, some shills are using our misunderstanding about the recent dough changes (which are reverted for the moment) to try to show bakers are up to no good–it's in CAP 4: >>9629

Bakers cleared that up, there's no problem among us. Will take some time and input from different bakers to see what we can work out re revisions.

>>9633

I see what you mean about the cross-bread problem. we've talked about this before in relation to ways to preserve Q and A info.

The good news is that we are having these conversations at all - which was not possible a year ago, due to "toxic work environment" on the board. Many possibilities exist. Grateful for the existence of /comms/ and these classes.

>>9637

This is where anons come to ask questions. I am here a lot, others drop it too. Anons usually get answers within a few hours.

>>9638

Javascript within javascript? Sounds like fun.

I'll try the things you suggested just now. But if it doesn't work, that won't surprise me. I lose "you"s for months after replatforming and also hover function for pb breads. So did many anons–but not all! Some had both or one of those functions when i didn't. Does make sense but it happens. Don't know how CM finally got both functions working all the time (which they have for at least 2 months).

>>9631

good news, it worked!

did that SO many times in Nov and Dec – along with pre captchas, new tabs, etc.

nice to know something works!

so now i've got baker tools active again.

>>9643

Well, think i'll sign off now (quit while i'm ahead). Get ready for the next battle next door, kek - shills seem to be ramping up pretty good.

Good to see ya again, ya never know who'll turn up here. Gotta organize a BBQ sometime….coming attractions.

o7

Funniest moment today:

When i posted this shill critique >>9629

on /qr/

Shill claimed it had to be a pro job:

>it takes a payroll to make fancy graphics like that

No–just snagit.

Well this is exciting.

Baker who took the handoff from RGB for #11128 posted nine times–the last time about 40 mins from end of bred–then left. Started wondering when there were no notes by 600, then leaving messages for baker. Nada. So looks suspicious. I grabbed the e-bake @700. Will leave soon (bake's at 125 now) - hope all goes well afterwards.

CM Twat:

We know about the slowdowns and have been investigating since Friday. Thanks for all the bug reports. Will update again after we resolve the problem.

https://twitter.com/CodeMonkeyZ/status/1246589584672083969

>>9646

well, we bakers aren't always sweetness and light are we? I'm a reasonable guy but called a shill baker a 'fukken faggot' two nights ago. When last night's baker had 502 gateway when trying to bake, he shook his fist at the assholes who attack this board. and sometimes bakers just don't get along, oil and water, do the best we can, o7.

>>9650

Last night worked out despite baking obstacle course, see post above. Different anons combed thru PB finding notes missed by earlier scavengers. A novel approach but eventually produced bun. Disaster averted once again.

>>9304 pb

Currently compiling some material for newfags to put in QR dough, inspired by the addition to dough by doc & velli recently (which i actually removed–sorry doc–bc of a mixup in communications). The addition was to help newfags by directing them to the Pass the Test thread.

But i'd been thinking of something that which also collect several tools for newfags like How to Embed a Video, etc.

In the process, ran into '''instructions for adding text overlays to various various programs–including Bandicam–the one Teach uses for baking school vids. Adding text is handy for any anon-made video on 8kun bc we don't use voice narration. Will attach.

Will post the proposed Newfag resources guide once done but can at least post this part since it's useful for the school, see attached.

PS - hope you're reading this "Teach" if that means you're feeling better. We're ok on this end, had a successful class. Judging by the fierceness of the shill attacks on bakers recently–including brand new bakers–this school is making a definite dent in their plans.

I think make a little list about shill issues for new week. Last week, I had a list of issues new bakers might want to talk about and it helped kick things off. If you are here and want to teach, great. If you are around but don't want to teach, just come. Right now, I am teaching when you're not here. But with the slides and vids, anyone could teach. Minor adjustments still habbening, I added some more details on how to create a new paste, see >>9471.

>>9656

Adding text to Bandicam vids

As mentioned in previous post, the ability to add text in a video is handy for any anon-made vid bc we don't use voice narration for obvious reasons. CAP shows how it works in Bandicam. Haven't tried this myself but looks like the capability is there. Would make the How to Bake vids even simpler to use.

>>9656

RE: Resources for NewFags (for QR)

Here's a draft version of video resources page, feedback welcome:

=

Inserting Images on 8kun Image Boards

draft 1

You can insert 3 kinds of images: image screenshots, vid links (YouTube and Twitter), and mp4s.

Image Screenshots

• Don't use images with JPEG file extensions: they will not show up on previous breads (bad for notables). If you're an Apple user, you may have to convert files because Mac apparently uses .jpeg as default for captures.

Text alternative: if you only have the jpeg options and it's too much of a hassle to convert, just use text. Copy the text–or at least the title and SOME text–of tweets, articles, etc. into the Comment field (which you should do anyways). If the news is 'hot', some other anon will likely screenshot the images, anyway.

* How to do simple screenshots: PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* Snagit ($50) for Windows & MacOS

Yes, it costs a little. But you get it forever and it does both screen captures and simple mp4 videos, very handy. See below.

YouTube videos

To embed a YT video in five ez steps

1. Open YT video and RIGHT click anywhere on the screen.

2. Select "copy video URL" from menu.

3. Go to current Qresearch thread.

4. In New Reply box, click on "Show post options and limits" (bottom right)

5. Embed box will open; paste your YT link there.

Twitter Video Downloader

Free tool for converting twitter vids to mp4 format. >>>/comms/8768

Snagit also does a good job with Twitter vids.

Other free or cheap Tools for creating simple videos

* iMovie - free to anyone with a Mac

https://www.youtube.com/watch?v=VF2mUJ0P3xU (8 mins)

* Windows Moviemaker for Win10: >>>/comms/8712

This program is free and comes recommended but is not longer available but can be safely downloaded from this site, according to video anon.

basic tutorial: https://www.youtube.com/watch?v=O99NXVHfqMs&t=54s

How to add text in windows movie maker: https://www.youtube.com/watch?v=fmMOP2sHi8k

* Bandicam Screen Recorder: >>8759

Adding text to bandicam videos: >>9657

* YT Movie Maker (free version gives you videos up to 5 mins long)

https://www.youtube.com/watch?v=PMGnA2Fb2UA

How to add text to videos: https://www.youtube.com/watch?v=Qa0OI3g2FUM

* More specialized programs: try the current bakers school dough e.g., Class #8 >>>/comms/9323

>>9658

The page above–when finalized–would be one of the link-to resources in a little section in the /qr/ dough War Room just for newfags.

What's below is more or less a mockup. But it gives an idea of what could be done:

Newfag Resource Guide

• 8kun FAQs: >>faq.html

• QResearch Welcome Page: https://8kun.top/qresearch/welcome.html

• Pass the Test! Thread Ask q's, practice formatting >>6885294

• How to screenshot, insert MP4's, embed videos (YT & Twitter) >>>/comms/9658

>>9664

yes, the bread gap. saw it this morning. if you go look, it says those breads have been ARCHIVED. very peculiar, thought i'd wait to see what happened once the catalog came up again.

>>9689

we got some dyslexic folks on this board–also some who like to do their own formatting thing. one of my current projects is trying to track down what matters and what doesn't (technically) when it comes to formatting.

(for wearethene.ws, etc.)

>>9672

yeah, was just over on qr, tried to help baker get settled. my impression: he gets caught up in the details of many demands on his attention. That can cause screw ups. Would probably benefit by trying to simplify his bake and not trying to please all comers. But he will have to work that out for himself–as we all do.

>>9722

Baker, no worries, it's shills - just let it pass. All of us have been attacked both as a group and individually. Shills are really goin' at it right now hoping to discourage anyone new from baking. They tried to wipe us out last year and are having a second go at it now.

That was not you that walked off the bake a coupla night ago, we know that. That was NOT the index bake. I know coz you and I were posting back and forth–then you left. It was another unidentified baker who posted 9 times but left about a half hour before end of bred. No notes. At @600, I noticed and started watching, then e-baked. Re the index bread, I admired ya for admitting you didn't remember index baking and asking for help. WRWY.

>>9760

>I had misnumbered the headers, but not the bread title and notable buns.

I know that, not a problem. Another anon noticed–grateful for that.

We are a team, all of us.

>>9764

I'm up for continuing the teaching, at least for tonight. Can teach if you would prefer not to. But would like it if you would teach, allows more to happen.

We have anons drop in every week who want to bake. One had to drop out last week because of childcare problems mid-class–may be back this week. I think the routine is good. Don't mind teaching even one student.

>>9753

Rusty does not teach the baking classes. Never has.

NightBaker usually teaches and developed most of the teaching materials, although i also developed some. I am the backup teacher and the only developing the dough for the class.

I don't know what this problem is really about but your confusion as to who is teaching the baking classes makes me think you may also be off-base on your ideas about bakers, gaslighting, etc.

I believe you posted >>>/qresearch/8735352 today; I replied to that post here: >>>/qresearch/8735753

Basically, i expressed the ideas that if your motivation for baking is to take control of the kitchen because you think it is comp'd, it's up to you to demonstrate that it's comp'd. What is the evidence?

What i would ask you here is this:

What specifically has made you think the kitchen is comp'd?

Can you cite examples?

You mention Rusty here but elsewhere, you mentions a "crew".

What crew? Who comprises it?

I'm not trying to attack you here, not at all. Trying to use reasonable questions to get to the bottom of this issue.

If this is OSS1, you seem to be a very good baker but if you are baking bc you are trying to "save" the kitchen, I suggest that it does not need saving.

What we need are more bakers, that's all.

And better comms among bakers, as well, so that misunderstandings don't turn into grudge fights that distract from our work.

Because it's the work that matters.

o7

>>9770

No i'm not buying your argument. Citing general tenets about how to deal with propaganda does not answer the specific q's that require answering.

You say i am

demanding impossible proofs?

NO. These proofs are not impossible. if there is a bakers union bent on taking over QR, there should be clear evidence to show which bakers are involved and what exactly they are doing to take over the board.

There WAS a board takeover last summer by BO. I collected many examples to show what he did, why he said he did it, and what he concluded (and posted) when he thought he had succeeded–and before Q said "revert."

THAT is the kind of evidence required. And it can be easily collected–if it actually exists. If you make accusations about a baker's union, it is your responsibility to collect that evidence. Merely posting arguments between bakers doesn't show anything other than that they disagree.

>>9773

if so, how do you know it was just him mouthing off–bakers and anons do that all the time. And then it gets heated and people say things they shouldn't. Why don't you fukken let it go, baker? I'm not naming names, but i've been fucked over a couple of times and didn't know what to do–prayed about it and was given chances to repair the situation, even tho i wasn't at fault. I could have screamed about compd bakers but the real truth is that all the bakers i've met are decent people who sometimes make mistakes. Just as i do.

Even if you are right, SO WHAT??

So somebody attacks you. You think they're a shill. WHO CARES?

Bakers get attacked constantly–and sometimes by one another. Unfairly. Boo-hoo.

Only one thing matters:

JUST KEEP BAKING BREADS.

That's how we win.

>>9772

One reason to continue classes is that i believe it's the success of the classes that are causing this major attack against bakers. We've had the same bakers for ages and we're all pretty tired–need new blood. Bakers classes are helping with that. Not only that, they open the door so anons and bakers can communicate better.

This is bound to create resistance. to get a bit metaphysical here, it's gonna stir things up energetically and cause even decent people to become reactive, suspicious, etc, etc. Have been expecting this, not a surprise at all.

Right now, this thread functions as a class and a forum–both at the same time. Afterwards, it's a place to continue discussions or for new bakers to ask q's. All good!

I did not find it hard to do the class bc of your excellent teaching materials. So why not do it? Other things will also come up, can be discussed. Last week, i posted some questions at the start of class (beforehand) and we talked about those while waiting for more people. I can do the same today.

In the turning-lemons-into-lemonade dept, just posted this cap on QR.

>>9776

Breads are getting baked, posted are getting put in qresear.ch for diggers, Q is being served. That's all that matters. If you go against the current baking crew, that's your decision. We will continue doing what we have always done: BAKING BREADS.

And that is my final word on this topic.

>>9781

just made the last post on the controversy. will now focus on what we can do to help anons who wish to bake. i think i will post the next class thread now and then try to rest a little, come back just before next class. had a big thing happen last night kept me up til wnd handoff at dawn. lotta shills out there, kek.

>>9791

sorry, saw your offer after baking

here is the link to NEXT CLASS #9:

>>9787

I'm so tired, just kinda wanted to get it done. Maybe catch a few winks between now and then.

So glad you're better.

o7