>>14295

Good evening all, thanks for coming. It's good to see you.

>>14341

Hey gyb, thanks for setting up the class again. Hope you're well.

>>14350

Hey doc, all good?

>>14351

Hey anon, good to see you.

>>14352

Baking Class #15 - Welcome

Practical Baking Session

In this class we'll be doing a practical baking session with a new range of slides and videos, and a QnA with the bakers.

What's Your Best Time Saving Tip, Baker?

For the seasoned bakers we'll be asking What's Your Best Time Saving Tip, Baker?, where we'll hopefully hear from the bakers and learn from each other.

Please share your tips, bakers! Thank you.

>>14355

Gud to hear. A nice change from yesterday then. kek

Yea all gud here also thanks. Thought I'd help out with relief until you came, save you know what offering, didn't notice Q was posting at the time. Fun times. Any time bro.

>>14356

Thanks, and you baker, kewl, hope it helps.

Made some new slides and videos to fill the gaps where we needed. There aren't many changes. Giving you the headsup.

BAKERS- please feedback on the slides and videos if you have time. TY.

>>14358

Thank you, gyb. Which plan?

kek

>>14357

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.

>>14362

Great tips there baker. Top tips. Thanks for sharing them.

Do you have a good time saving tip?

Sneakin' in this…

=What If I Told You…=

You could bypass all captcha on Pastebin?

It's true. Here's how to do it -

For pb accts -

• Create a new paste, enter your title (Thread number, date or whatever you do)

• Enter some random letter text, just one or 2 characters

• Save the paste (notice no captcha)

• Click 'edit'

• Remove your random letters

• Leave your paste open and ready for your dough drop

• Paste your dough

• Click 'save paste' (notice no captcha!)

Et voila

>>14364

Ah gotcha. Thanks GYB. That's excellent.

I've revised it for this week, to include the new materials, so I'll post it for you after class. I've also done one for instructors, a template.

Now that the materials are (or hopefully) finished, we can upload onto mega.

Wanted to rename them, missing 3a and 3b.. but… the videos after those steps would have had to have been redone, as they're numbered in steps as well. So, just filled in gaps with the videos and slides we needed for now.

>>14366

>>14367

>>14372

Hey bakers/anons. Thanks for coming. Good to see you. Take a seat, got some special ones for this week for ya.

>>14361

PREPARATION

OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE

• Save the General Thread image. You'll use it to practice baking in a while.

• Open your text editor;

• On Windows, Notepad or download Notepad++ (free & multiple tabs)

• On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)

>>14369

Excellent doc, good to hear. That one above is even better. Check it out. Was itching to tell you 'bout it.

And yes, same here, breads and posts are slow posting these days.

>>14374

Dank

>>14375

Excellent

>>14368

Great tips. Gonna do that. Noice. TY

>>14376

STEP 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'.

>>14383

STEP 2

COPY THE CURRENT DOUGH

Let's now copy the current dough from the pastebin.

Details on the slide and video.

• Click 'raw' first. This gives you a copy without formatting.

• 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.

>>14381

What are you best time-saving tips, doc?

>>14384

STEP 3 - VIDEO 3 - SLIDE 3

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.

>>14388

STEP 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 -

>>14390

>>14389

>>14391

Doc, gyb, mind to help anon here?

>>14392

STEP 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.

>>14391

Great tips doc, both.

Thanks. Going to do that with global/notables from now as well.

>>14393

Good evening Rusty, thanks for coming and for your tip. Excellent advanced speed tip there. This baker'll be using it for sure.

>>14396

>>14397

Hey KB

Hey WnB

Found some new comfy chairs for y'all tonight, along with some Q beers.

>>14373

>>14400

STEP 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.

>>14414

STEP 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 -

>>14416

>>14420

Understand anon. Some learn better from the slides and some from video, so we've covered both learning styles.

Let us know how you're getting on and if you need any help, we'll be happy to.

>>14430

STEP 6

ENTER THE REST OF THE DOUGH

Once you've made the new thread with the first dough section, open it up if not open already.

Let's add the next 3 dough sections from the pastebin as 'replies' -

>>14436

Badass, baker.

Skillz

>>14443

STEP 7

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….

>>14452

How are you doing class?

Let me know how you're getting on, if following the practical baking class materials here.

o7

>>14452

>>14467

STEP 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.

Once your new thread link is posted, we'll take a look at it unless you tell us it's too bad to.

kek

>>14475

'+ Paste'

I think it's the same if you're not signed in.

>>14474

STEP 9

LINKING

If you're posting from inside /qresearch/ citing other /qresearch/ posts or threads, your link just needs >in front of the post or thread number.

If you're posting a QR link from here in /comms/, 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

Example - >>>/qresearch/9269909

>>14493

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.

>>14477

Of course doc.

I've included it in one of the slides now.

Let me know what you think.

Thought to add this and new bakers could ask more if they needed to.

>>14388 The slide here, notes 2 options

>>14494

Brilliant tips there KB. Thank you.

This baker'll be using a few of those.

>>14520

I think both ways are gud.

My only concern would be if pastebin went down and you could lose your edited dough.

Could that habben?

>>14525

G'nite baker.

Rest well.

Thanks for coming.

>>14513

FEEDBACK & WHAT'S NEXT

That wraps up the seminar for this week. Hopefully you've all enjoyed it. Your feedback is very, very welcome and helps us to constantly improve, so please let us know.

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

Adding my time saving baking tips

• Prepared and like to be 3 steps ahead here

• Always have the next bake ready to post super early here, as soon as I take the bake, usually

• Have an idea for the thread title and prepare memez ready (may adjust)

• Often make the paste while the new thread's posting (saves time)

• Have a good mouse

>>14535

>>14538

>>14541

>i always save my pastebin

Ah ok. kek

So you just prefer to edit inside pastebin and not in your text editor then? Das cool.

I'll try it one time to see how it feels.

>>14543

Think I getcha doc

>>14540

Look at what you've learned anon, and have yet to learn with time and practice.

It's not going to be perfect the first time you shadow bake and put it all together. No need to feel disappointed. Another time you'll have learned about timing and you'll improve on that, the time after that as well.

WELL DONE

>>14549

I do like this -

5/21/20 Dough.txt

So they can be sorted in date order.

>>14549

Save to my local and backup all the contents to an external as well. Synched.

>>14551

So you

• Save the new dough to your text editor

• Click raw on the dough in pastebin and add new notables, Q posts and edits to there.

• When you're baking, you save your pastebin file

• And you've always got a copy saved in case pastebin goes down?

Is that it?

>>14557

>>14566

Ok y'all. That's me for the night.

Thanks to you all and see you next week or out in the big stream.

>>14570

Thanks gyb. Great you've got company

>>14571

Thanks doc for everything.

>>14573

Thanks for coming gb. Good to see you.

teach out

o7

>>14575

Sure, understand.

kek

Laffin here too.

G'night bro

>>14577

It's good to gather for a beer and a chat isn't it. Thanks again.