Love the new dough, baker.
Kudos and thanks.
o7
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…
Notables Discussion & Step by Step Baking Session
Tonight we'll be having a discussion on notables alongside a practical baking session for anons who want to learn. There'll also be a QnA with the regular bakers, so feel free to ask anything.
What notables draw your interest and why, baker?
Tonight we'll be asking that question and hopefully learning even more from each other.
Thanks
Big thanks to GYB for hosting the thread and for always being here to help anons throughout the week.
Big thanks to the bakers who stop by to help answer questions and pass on their experience, and big thanks to BO.
Bake Your First Bread Tonight
If you're here to learn to bake, here are the new materials which take you step by step through the process.
Learn from the slides or the videos or both, depending on your learning style.
Bake a practice bread here at /comms/ as you follow the steps, then post your bake in here.
We're here for you if you get stuck or need any help, just shout.
All links off bread -
Step-by-Step Baking Instructions
>>14376 STEP 0 - Preparation
>>14383 STEP 1 - Find the Current Dough
>>14384 STEP 2 - Copy the Current Dough
>>14388 STEP 3 - Paste The Dough Into Text Editor
>>14392 STEP 3a - Trim The Notables Section
>>14400 STEP 3b - Make space for your New Notables
>>14414 STEP 4 - Create A New Thread
>>14430 STEP 5 - Enter Thread Info And Post Thread
>>14443 STEP 6 - Enter the Rest of the Dough
>>14452 STEP 7 - Make A New Pastebin & Make The Dough Post
>>14474 STEP 8 - Post Your New Thread Link
Overview & Extras
>>14493 Linking between Boards
>>14513 Timing
MODULE 2 - NOTABLES
In this class we'll be showing you step-by-step -
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How to log notables
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How to make a bun
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When to post them in-thread
We'll also hopefully see some answers from the regular bakers on
What notables draw your interest and why, baker?
All the links are from last week's class anon, so they're all on the same thread. If you open the first link in a new window, you'll be able to follow the linked posts from that same thread.
If you keep this thread open and the class materials one open, you can learn and QnA in here as well, and ask any questions in here.
Good evening Mr Strange
Interesting answer DB. Must say I'm not usually drawn to the market reports and analysis', often wishing the posters would give more information about what the post and analysis actually means.
Such as, Person sold $$ stock in CORP. This corp is connected to ….. and ….. and this is why it is of relevance to us.
Most times I find the analysis is posted w/o explanation of why it's relevant.
Diggz always pique my interest and I like to honor our diggers by noting their findings. Even if it's a breadcrumb, if a researcher looking on qresear.ch at a later date finds all the research on that subject, the breadcrumbs together will make a great bread.
Every little dig helps.
I also like to note every CP / child traffficking / child abuse arrest and charge. Every child saved and every one of those charged is a win for humanity imho.
New baker, I haven't tried Atom so can't help you. Sorry.
However, as a work around so that you can get to baking, how about editing your paste in pastebin for now?
Click 'clone' on the paste you receive (grabbing the dough), and you can edit that one, then save it when you're finished.
1. How To Log Notables
Here's a short video on a quick way to copy and paste notables.
When you click 'reply' on the post you want to note, then copy, you get the >included in your copy.
It saves time.
Bakers, do you have any other tips for noting notes?
You can list your notables in ascending or descending order, whatever you prefer.
2. How to make a 'notables bun
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In your last post before you start to bake the next thread, we post a notables bun.
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This is all the notables you've collected for the thread.
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Copy the link for that post and post it at the bottom of your notables batch, in your dough.
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This serves as a link to that post for anons wanting to catch up later.
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It will also be entered later into the 'Previously Collected Notables section, again for anons wishing to catch up.
<See slide
Is it better for you?
3. When to post notables in-thread
Bakers all differ as to when they post notables updates. Some do 200, 400, 600 then the notables bun.
Some do 400, 500, 600 then the notables bun.
Some do 250, 500 then the notables bun.
Some do it differently each thread, and also do it differently depending on the speed of the bread, and if Q's posting.
So really, it's up to you.
Posting notables collected earlyish goes a long way to assuring anons that the kitchen is in good hands and the baker is on it.
It can also relax anons when they know their post is noted, and saves multiple call outs.
Anything to add here, bakers?
Ah it was you. Appreciated that, thank ya.
And yea, I add the placeholder immediately as well, as a reminder for m'self that we need one there.
As you say, first priority the Q's, then the fresh bread (sometimes they swap), and then the notes and caps.
I think that's what you said. kek
I'll be over in 10 KB
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.
If you've any questions, post them here and we'll do our best to help and answer.
Feel free to stay on, relax and have a chat. I'm gonna go and see if any help's needed in the mainstream.
See you next week !
o7
See the others have helped you anon, hope you're managing to post better now.
You know how to download them now, so thought to just share what you could try.
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Right click and click 'properties' on a meme that won't post for you.
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This'll show you the type of file it is.
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.png .jpeg .jpg .gif, mp4 and other video files should all post on 8kun. Unsure what .webp is that LM mentions.
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Check the file extension on your memes that won't post. Sometimes if you d/l from twitter it can add a 'large' extension to the filename, example - filename.jpg.large
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If you get this, rename the file to yourfilename.jpg and try posting again (right click - 'rename')
I've found lately that my pc is changing the default download file extension to .jfif files. These won't post on 8kun.
If you find your memes have this extension, here's a fix to save by default to .jpg
http://www.exlinklodge.com/2017/12/how-to-solve-windows-10-file-extension.html
Hope this helps and let us know how it goes.