Welcome to bake class
Evening all, thanks for coming.
Evening GYB, thanks for setting up the class thread so well and for your excellent hosting.
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 this evening…>>13641
Make yourselves comfy
What's Your Best Tip, Baker?
In Class #14 for the seasoned bakers we'll be asking What's Your Best Tip, Baker?, where we'll hear from the bakers and learn from each other. Bakers, if you'd like to share your Best Tip, we'd really appreciate hearing it.
I'll be posting some tips n tricks as well, a new pastebin workaround and some new search options available.
Practical Baking Session
We'll also have a practical baking session for anons who want to learn to bake (with a new range of slides and videos) and the usual baking QnA with the regular bakers.
Thanks
Big thanks to GYB for hosting the thread, Rusty for hosting the classes here on /comms/ and to both for always being here to help anons throughout the week.
Big thanks also to the bakers who stop by to help answer questions and pass on their experience.
For Anons Who Would Like to Learn To Bake Tonight
The teaching slides and videos I'll post will take you step by step through the baking process.
Give them a watch and make your own practice thread here in comms as you do.
Let us know if you're stuck on anything, have any questions and / or if you'd like to post your practice bakes.
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
Apologies folks, froze into infinity and had to reboot. Let's continue…
For Anons Who Would Like to Learn To Bake Tonight
The teaching slides and videos here will take you step by step through the baking process.
Give them a watch and make your own practice thread here in comms as you do.
Come back and let us know if you're stuck on anything, have any questions and / or if you'd like to post your practice bakes.
Step by Step Baking Instructions
All previous threads -
>>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
Extras: Timing the Bake
>>9994 Timing the Bake
>>10005 Linking between boards
>>10293 Teaching files (screenshot)
TiPS & New Stuff
New Search Possibilities in QResear.ch
From https://qresear.ch/
How does the search work?
It's very simple! Search for
- specific keywords or keyphrases
- specific URL's
- specific dates (e.g. YYYY-MM-DD or YYYY/MM/DD)
- specific 8chan/8kun post ID's
NEW (May 4th, 2020)!
- use "keyword1 +keyword2" to search for content having BOTH keywords INCLUDED
- use "keyword1 +keyword2 +keyword3" to search for content having ALL THREE keywords INCLUDED
- use "keyword1 -keyword2" to search for content having keyword2 EXLUDED
- use "keyword1 -keyword2 -keyword3" to search for content having BOTH keywords EXLUDED
- use "keyword1 +keyword2 -keyword3" to search for content having keyword2 INCLUDED but keyword3 EXLUDED
How do we search when QR is down?
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Use qresear.ch to search keywords, thread numbers or post numbers.
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Locate which thread your post was in
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Go to qanon.news and the 'Archives' section, enter your thread number to the search field
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The thread should appear in search. Use the thread number without the #
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Click to go to the archived thread
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Use Ctrl+F to find your post using keywords
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Grab your research
New Pastebin Workaround
Maybe you've all noticed about the Pastebin captcha trick and I'm just catching on.
In case you didn't know -
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On pro accounts there's now a captcha to fill before you create a new paste
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Pastebin actually provides the new paste url before you fill the captcha
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The url changes when you paste your contents in and click 'new paste'
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So you can use it w/o doing the captcha, and paste your DOUGH post
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And sweet, go back and captcha when you've baked
BAKING TIPS
BAKING FROM THE INDEX
Baking from the index -
Have the index link bookmarked just in case.
https://8kun.top/qresearch/index.html
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Create the new thread in the top area. You don't need to click 'create new thread' in index, the windows are always there.
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Take a note of one of your thread title words
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Once posted, rather than have to scroll to find your new thread / see if it's appeared yet, just CtrlF a word from your title. If your thread has posted you'll see quickly. Saves a lot of time.
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Then from the thread listing in the index, simply click 'reply' and you'll be directed to the thread where you can enter the rest of the dough.
BAKING TIP
KEEPING YOUR PLACE IN THE THREAD AS YOU MOVE AROUND
Clicking the 'No' beside each post number lets you keep your place.
It acts as an anchor.
Let's see how -
I want to keep my place on the thread at this post,
but check to see how many posts are in the thread, for timing.
Here's how you can check -
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Click 'No' on the post you want to return to
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Scroll anywhere in the thread
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Click 'back' on your browser to return to the marked post
When you make a post, the thread jumps to the foot.
If you click on 'No' where you're at, before you post,
you'll be able to return to your place easily.
The best way of learning to bake is being (a little) critical of yourself and always trying to improve. You learn super-fast that way.
Well, we all make mistakes all the time and thread numbers is a common one. It's easy to make a duplicate number when you're steering a huge ship under stress and time constraints, it happens.
BAKING TIPS
Your New Thread Freezes When Posting
If this happens at [posting 100%], (it ALWAYS HAPPENS), open a catalog tab, refresh the page and look for your new thread. If it's not there, keep refreshing. It WILL appear.
If it freezes mid post (posting 64% for example), create it again. If you continue having posting issues, try using a lighter version of the general image.
Thanks doc, was happy to find it. Only thing was I kept forgetting to go back and do it. No worries unless you're handing off I suppose.
I hear ya. I put his OP in notables the other night (thought better than he pushes for dough entries all the time), then the very next thread he shit in muh dough. kek
That's neat anon. Thanks for this. I'll try it out.
Hope your toe's better soon GYB. Ouch.
Hey D, good to see you, thanks for coming. Great tip there. tyvm
BAKING TIPS
HANDOFF COMMS - CALL AND RESPONSE
Current baker requests new baker early and clearly with
New Baker Requested or similar
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New baker offers to bake clearly in reply with
Backup Baker Here or similar
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Current baker confirms new baker in reply with
New Baker Confirmed or similar
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New baker confirms bake received with
Handoff Confirmed or similar
This is known as the bakers handshake. If all steps are not made, ask again for confirmation to be 100% clear. Don't bake until you have clear handoff confirmation or it's an emergency.
If you're having trouble finding a new baker, try a shout -
=BAKER MUST LEAVE=
updated dough pastebin.xxxxxxxxx
=SOMEBODY STEP UP=
In the event you have to leave and don't have a relief baker, leave a clear post saying you're leaving, that there's no baker on duty and request someone bakes the next thread.
Ask anons to help by reminding everyone they need a baker.
Basically this is a redundancy to make sure the new baker confirms the handoff, and the old
baker confirms, this way there is zero chance for confusion.
The language is less important than the idea that it's CLEAR, there is a call, and then
a response.
Sorry to hear that dammit. What can we do? ANy suggestions?
Bakers
Please feel free to feedback on any of the tips or class materialsif you feel they can be improved. It helps when we all input.
Also, please feel free to make your own tips to bring to class and post. We can then have a library to repost.
Also… any ideas for classes are always welcome. It everyone's class.
BAKING TIPS
NUMBERING OF THREADS AND NOTABLES
Archiving scrapers, news aggregators and scripts such as Baking Tools all rely on us formatting the thread numbers and notables batches correctly.
If they're formatted incorrectly the automated scripts these services use don't work.
Here's what you can do as a baker to ensure they're correct
When you first receive the dough -
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Check the notables batch numbers are correctly listed
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Check the Previous Notables batches that all threads are included
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Check the thread title format
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Check the thread number
NOTABLES - HELPING ANONS AND NEWS AGGREGATOR SITES
It's been requested that we ensure we're noting the actual notabled post, as sometimes the nominating post is notabled by mistake.
Correct title formatting for scrapper sites:
Q Research General #[XXXXX]: [Title] Edition
Example:
Q Research General #848679: The Title Format Edition
GY masacres kek
Fitting. And yes, it's always been like that on the GY. Really feel for WnB and the bakers coming into that kind of kitchen.
Class Wrap Up
That's a wrap for the evening everyone. Thanks to you all again for coming and I hope you've enjoyed it.
Please feedback as it helps everything improve.
See you all next week, when we'll be doing some more exciting bakerstuff.
New bakers, practice practice practice baking here at /comms/ and you'll find a wealth of info in the dough here about all things baking.
See you next week
o7
Better explain, thanks GYB. I was solving another problem, which anon didn't have. kek. It's late.
YW d'oh. Glad you enjoy that. Same here. We can relax.
Sleep well WnB, and have a good week. I'll pop in during the day when I can.
Thanks doc
Thanks GYB
<teach out
THANK YOU RUSTY