Gooood evenin' all.
Welcome to the bake class. We thought we'd ask what you all wanted to do tonight, so if there's anything specific, shout out and we'll DOIT.
Anyone here to learn to bake?
Will I start posting the class slides and videos?
Or.. would you rather do something else / ask Q's etc?
Okay.. let's go with the class.
WELCOME TO BAKING CLASS !
Thank you for stepping up to help the kitchen and for coming to the class. Respect.
The class is informal and relaxed. Feel free to ask questions, shout out if or when you're stuck / need some help and remember, there are no dumb questions, ever.
There's usually plenty of flour flying around so feel free to mess up. It's how we learn.
One of our bakers usually instructs (m'self today), while GYB facilitates the Q&A and discussions. Regular bakers are also usually in-thread (dropping in when they can), helping to answering the Q&As.
So….. feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.
We are all here dedicating our time to teach you and pass on our knowledge to you, new bakers. We want to help you in whichever way we can. Please give us feedback and let us know how we can.
Once you decide you're ready to bake, we will all continue to help you, so don't feel you'll be out on your own in the wild west.
Thank you bakers, thank you BO.
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 -
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Have all the knowledge you need to make a thread
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Have made your own thread/s in /comms/, the baking practice kitchen
MODULE 2 - NOTABLES, TIMING & TIPS
Module 2 will cover notables, timing, tips & traps.
We'll do this module next Thursday.
Once you've completed the 2 modules you'll be ready to baker!
Ok, let's go…
Ouch baker. Kudos for carrying on with that goin' on.
PREPARATION
OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE
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Save the General Thread image. You'll use it to practice baking in a while.
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Open your text editor;
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On Windows, Notepad or download Notepad++ (free & multiple tabs)
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On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)
STEP 1 - VIDEO 1 - SLIDE 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'.
STEP 2
COPY THE CURRENT DOUGH
Let's now copy the current dough from the pastebin.
Details on the slide and video.
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Click 'raw' first. This gives you a copy without formatting.
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Select and 'copy' all the text in the box.
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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 - VIDEO 3a - SLIDE 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 are under that by only having 3 batches of notables.
Let's archive the ones we're removing.
Check out the slide and video and then let's do it -
STEP 3b - VIDEO 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.
STEP 4 - VIDEO 4 - SLIDE 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 are Baking
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 - VIDEO 5 - SLIDE 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 - VIDEO 7 - SLIDES 7 & 7a
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 - VIDEO 8 - SLIDE 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.
Take your time, I'll have a short break while you go through it all.
Once your new thread link is posted, we'll take a look at it unless you tell us it's too bad to.
kek
Nice work AG, Anon. Kudos.
You've done well to get this far. I take it you've both baked a thread.
If so, post a link to your new thread in this thread.
Here's some info on linking -
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.
Take the numbers from before the .html part of your thread address and add >before them.
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
>>>/qresearch/8578692
No worries anon.
You can follow along or try a bake while you do. You can practice bake anytime here at /comms/. Maybe take a note of the catalog address -
https://8kun.top/comms/catalog.html
Bake any time and as much as possible to get into a rhythm.
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.
Sure can! A pleasure.
I've got to tell you that this is a super-secret creation process that was entrusted to me by the wizzard himself, NordBaker.
He did not stipulate how to use it, but I gave my word that I would only use it on extremely special occasions and for special reasons.
He would approve, and it's a pleasure.
If I don't do them this eve, I'll drop them for you ITT tomorrow.
o7 friend
YW AG, a pleasure. Thanks for coming.
FEEDBACK & GOING FORWARD
Hope you've enjoyed the seminar, and please, your feedback is very, very 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, BAKERS & RUSTY
o7
Thanks anon. It's a pleasure. We look forward to seeing your baked noodle.
kek
Thanks for coming and hope to see you next week.
o7
Missed the refreshement cue, bro. Dayum.
Sorry 'bout that. When the videos are uploading all the time a lot of the posts I miss. Thanks for holding the fort as always, you're so solid. A rock star is what you are and I really appreciate ya.
o7
Delighted to see you again my friend. You were missed. Hope all's well with you. Happy you found your lost gift this eve. You wouldn't want to lose that one, fo shua.
Your gloves are still hanging over in the kitchen. kek
Welcome back fren.
o7
Hey Rusty, didn't get a chance to say hi, so saying it now. Hope you're well. Thanks again for everything.
Look forward to your bakes again sometime.
Thank you, everybody
Kewl bro. Das nice.
Which one y'missin'? I've prolly got it.
keK
I member… the time of the 'yello meme'. It was everyonesabotanon wasn't it. We were setting him alight every night wit da canary may mays. That was the best time.
We got shot of him in the shutdown. Last I saw of him he was haunting Travis View's timeline. Epic times. Epic times.
>Weird times with Tiresias.
Word. It was funny though. Remember we would all post the memes and watch him explode.
I meant that he hasn’t returned afaik since 8kun came back online after being offline last year. He is on twitter though, regularly on Travis View’s stream. Still the same. Hope I’m not tempting fate here. Kek