Welcome all!
Hey gyb, all good? It's good to see you.
Didn't see the discussion. I just ebaked.. abandoned.. and now Q is posting in the ebake.
Idk what to do, but will go and try to salvage.
Thanks for putting that post up. Excellent.
Do you mind to take the class for a while?
>crazy as usual
kek
o7
The Class Plan
As some anons would like to learn to bake we'll do a practical baking class and bakers will run the Q&A at the same time.
We'll take it slowly.
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 -
-
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
Baking students, follow along with the steps I'll post and bake your own bread here in /comms/ -
STEP 1 - 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 1a
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.
-
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 is under 100 lines.
Check out the slide and video and then let's do it -
On videos, they're taking the same time as usual to upload, around 3-4 mins each on my connection (preddy fast rn).
They do take a while to load as well, as some are 12 - 13mbs. Follow the advice above to solve.
Aiming to tweak them, incorporating everyone's feedback, then I'll post to YT under a dedicated anon acct and embed them in class. That'll be much easier all round. Any thoughts / feedback on that let me know.
W&B, did you get your wizzarded images? I left them in the last class last week. Hope you like them !
Hey doc, always good to see you.
Hey everyone, thanks for coming. Sorry for the mild delays this evening.
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 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 - 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 -
I know the vids are better anon, but you can also learn through the slides.
Really sorry you're having issues.
I'll get them up on YT for next class.
Even if they change out later, that's fine.
It'll be much easier all round.
Thanks for persevering.
Sure will let you know how gyb.
Was thinking to make a YT channel for class materials and share the keys with Rusty so someone else has them apart from me (if you all think that's a good plan and Rusty agrees).
I think some people learn better from images and some learn better from video, some from text, so if we provide all 3 mediums we can cover all learning styles.
Having them on YT will let us embed them here instead of posting them every time (and waiting for upload) and will stream right away for students.
YT vids will mean we can make longer videos as well, and not be limited by the upload max size here.
What do you all think?
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….>>11881
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
Hey d'oh, good to see you.
WnB did you get your wizzarded bake images? I dropped them in the last class, last week for ya.
I understand. That was my only reservation as well. I pondered it and thought well… no-one can access unless they have links, and the links would only be posted here. So…
And yes, everyone would be able to use them. I'd post a paste with the videos and the urls to each one. Then anyone could embed the video along with the corresponding slide and text. As we do now, but the video would be embedded just.
STEP 9
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.
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.
STEP 10
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
>>>/qresearch/8980446
How's it going class?
Take your time and bake some threads.
Any questions which haven't been answered?
Any questions?
I'll post the class wrap up now, but we can continue the Q n A.
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
>we all suck in our breath at the same time, I heard it I swear
YES The board actually stopped.
KEK
o7
Really happy you're happy.
And well… I can taste the victory and those malts right now. We can look forward to that.
ThanQ
o7
Sure thing, I understand. Here's the 'Baking Class Teaching Plan I'm working from just now.
Anyone could take the class using this, the slides and the videos.
It's just cut and paste for everything and if needed, the text can be changed to each baker's style.
This is just a template.
https://pastebin.com/gqfunWCR
Really I want to get a full day free to tweak the materials and make new videos. Would like to rename them so there's no 'Step 3a and 3b', so all the steps, slides and videos are numbered in order.
And to incorporate all the feedback everyone's provided.
So they will change, but I'll test drive them all with you before we use, so everyone can check and feedback, then I can edit anything.
badass
Love it
Kewl. Always good to have a sys backup.
It is a process. An exciting and fulfilling one as well. It’s positive in a way in that it’s organic and evolves around everyone’s feedback and experience. It’s grown with the class… also like your dough.
We can see how it all goes, change anything g along the way if needed and strive for the best possible result.
Teach out as well, s’been a long day.
G’nite all, see you out there or next week.
Thanks for another top night of chill and keks.
o7
Just made another post on the general, regards the dough change -
We've all, as a group, updated the dough since we were on 4chan.
Changes have always been discussed in the General thread.
I note that you didn't discuss these changes with anyone, and took it upon yourself to bake and change it all on your own.
Why should one person who no one knows, come in here and change the dough?
Do you honestly thing that's going to work?
Do you not know the lengths we all go to, as a board to prevent this happening?
Are you new that you don't know this?
I asked you 'who changed the dough?' as it appeared you had knowledge of it in this post >>12097
I didn't say you'd changed it. I'd just read the convo from last night in the other class and saw that anon was pushing for dough changes. I figured it was that anon who had changed the dough and thought that you might know who that anon was.
Dough Reverts Made
I noticed a lot of changes had been made to the dough. I've changed them back -
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Added back the Int Research Threads List - Had been removed / put into a paste
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Same for the Other Dedicated Research Threads
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Removed Endchan WarRoom Ops, they're not from our WarRoom
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Removed the 'Newfag' Section which replaced the Research Threads list by someone who didn't discuss the change with anons
All for changes here if anons have input, not when they're done sneakily.
o7
It's okay. His stuffs been removed and the sneaky shit put back to normal. I know that dough like the back of my hand because I've tended it daily for years. I know what's been put in and taken out behind backs and it's back to normal now.
End of story.
It's still back to how it was before.
They requested to add this which will keep all their stuff in their thread.
If they want to post ops they can post in-thread like everyone else does.
Should be end of story.
War Room
>>8758804 WARROOM #1 This Memes War ← go here for current up to date ops
Get Everyone at ONCE and HIT 'Them' With Everything You Got! THINK PICARD MANUEVER! [POST STORM - THE WAVE]
[1] MEME MEME and MEME some MOAR! Stay Focused on Current HOTTOPICS
[2] Pick 2-3 hashes from the target area htps://www.trendolizer.com Hijack them to get your #hash out.
[3] Post @ 10-11Am | 12-3Pm | 6-9Pm EST
[4] Always Post meme or Cap
[5] Use .@them to respond to all their following.
[6] Remember to be Quirky in your posts.
[7] RT other's tweets
[8] ReTweet LASERFAST. Use https://tweetdeck.com
[9] Information WarFare https://archive.is/E0oJm
#WAKEUPAMERICA #FACTSMATTER #SAVEAMERICA #UNITEDNOTDIVIDED #WWG1WGA
Word. I feel ya. No prisoners bro. The dough's not their personal fucking pinboard.
Feel bad as well b/c yesterday in here I said that practice dough looked gud. Thought it was a student baker legitimately practicing and had formatted the dough how they wanted to practice. Man… sneaky.
Didn't see the comms convo until today.. was close to losing it and then saw the dough changed. Then I lost it.
Definitely looks n sounds like multiple personality dissorder stuff there. Was he the anon in class pushing for the dough changes do you think? That's some switch if so.
> going to be og graveyard bakes tonight ;p
What do you mean, anon?
If the dough’s changed overnight, in any way, it’ll be reverted, again. It’s simple.
And, if Endchan faggots start on bakers again, ever, there’ll be war. Just sayin’.
They have 12 lines in the dough for ops, and can post op call to actions in-thread like we all do.
There’ll be no more encroachment on the dough or deleting QR material from the dough to get more room for endchan ops.
Thanks d’oh
Yes, they were talking about the dough discussion. Here’s the post you replied to >>12095
You replied -
> yeah, the shills haven't spoken up yet. IF they do, it was all done out in the open, where people can see it, so… kek.
So from where I’m sitting, you said that anyone who spoke out about the dough being changed was a shill. Am I mistaken?
*would be a shill
Untrue. That’s not how changes are made.
They’re made in the general with the whole board. We don’t change the dough. You’re in the wrong place. We teach anons how to bake if they want to, sharing knowledge so others can participate.
Now -neckyourself.jpg-
Yo Rusty. Don't know if this'll get in in time.
>bake the class thread early and I'll lock it
Sure thing, great thinking. gyb usually posts it, so maybe we can ask him to do that if we see him this eve / tomorrow. I will if I see him.
>I've stated that I'll keep it well policed
Really appreciate all you've done in making the meta thread etc to support. That should really help.
For policing, i'm all for freedom of speech and letting it all flow. muffins can easily be ignored as we usually do. Unsure that banning or deleting posts is of any benefit and can make things worse. I'm good to just let it be and we can see how tomorrows class is, however it's your place, I respect and trust you and if you want to deal with it how you think is best that's great and we can see how it goes that way. Easy.
Thanks again for everything.