Evenin' all. It's good to see you. How's everybody doin'?
Thought tonight we could do a proper practical sesh, and we to ask the question "Tell us how you style your bread, baker", and talk about titles n memes.
Welcome To Baking Class
Thank you for coming everybody, and if you're a new baker, for stepping up to help the kitchen. 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 answer 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…
Tonight - a QnA & Step by Step Baking Session
Tonight we'll be doing a practical baking session alongside a QnA.
Are there any student bakers here?
Bread Stylin' - How do you style your bread, baker?
We'll also be asking this question and pickin' up the tips and tricks talkin' titles n memes.
How do you decide on your titles bakers, and what do you think about using memes in baking? How else do you style your bread?
Woah baker that's killer.
In awe. Love your answers. Highest IQ post, that's a top idea.
OK New Bakers Listen Up
We're lateish in starting tonight, apologies.
Here's what we'll be doing in this class and 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 & TRICKS
Module 2 will cover Notables, timing, tips & tricks.
We'll do this module next Thursday.
Once you've completed the 2 modules you'll have all the information you need to be able to baker.
After that, when you feel you've had enough self practice and feel yourself you are ready, you can hit the big stream QR Kitchen.
Ok, let's go. Ready?
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
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
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 -
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.
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.
Post the Notables Bun as your last post.
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
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
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….
I know what you're saying doc. I wouldn't hand off like that either.
Wanted to say re 8bit's comments (saw some), that it was he who instated the bakers checks through bins or yous, and it worked well when kitchen shit was habbenin' at that time.
Then when things calmed down again it naturally relaxed.
I think 8bit rocks and have a whole lot of respect for him. Seemed strange that he spoke out about the process when we were doing again what he'd done successfully.
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.
Ah, no, was fuckery with the BV group not the bakers. It was kept private from the board, they had an outside comms thing goin' on and it all happened there apparently.
8bit was a great BO imho, he kept an even keel for us through waters a thousand times rougher than now.
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.
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
Example - >>>/qresearch/9475541
Any kind you want
Good to hear and YW anon, any feedback you've got is really welcome, it helps improve the class and materials.
Damn. kek. ok
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.
Great. Can't wait.
Well, I learn every week in class, tips n tricks and how others do things, I'm as much a student as the students. While baking I also learn constantly, improving on both hard and soft skills. There's always more to learn and I absolutely love to. This hive is incredible and we can all learn from each other.
CLASS WRAP UP
That wraps up the seminar for this week folks. Hopefully you've all enjoyed it. 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
Can confirm DB.
And yes, forgot about that part, that it was a hash check to start, with pastebins and yous coming immediately after that as other accepted methods (correct if wrong).
I remember at the time being refused to bake as I was on a new ip. My ip changes all the time as I use satelite a lot of the time and ips change whenenver you re-connect. The only way I could prove myself was through my bin, which I'd kept on the low-low down before then, just as a personal backup and to save doing captchas.
8bit accepted it as a good method and it went from there.
Another thing, when 8bit instated those checks, he said it was the baker's perrogative not to handoff if they didn't feel comfy doing so. Please correct if wrong. That's what else puzzled me about his recent comments.
Anyone could see that when doc refused the handoff to numbers, when numbers appeared back in the kitchen, that numbers didn't go by the traditional handoff protocol, just said 'handoff confirmed'.
Numbers also said he'd seen the protocol being relaxed lately and so he went with it. Must have seen handoffs where we knew who we were handing off to and were more relaxed.
Main point to this is that 8bit also instated this protocol of not handing off if not comfy.
Baking Class #18 Tonight - 7pm EST
Come Learn to Bake - Help the Q Kitchen
Lurq, learn, see what's involved, ask questions on anything about baking.
Oldfags, newfags, oldbakefags, memefags, digfags, plane n boatfags… everybody's really welcome.
AMA & Discussion on Timing
Tonight we'll be having a baking AMA and going over bake Timing.
What has this experience taught you, baker?
We'll also be asking that question and fo shu hearing some interdasting answers.
Come on over and have a drink n snack
Hope to see y'there…