LIVE Baking Seminar

6/4/2020

We in here

Welcome To LIVE Baking Classes in the Q Research Utility Kitchen

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

We are the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

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General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome

* Baking class plan (so any baker can teach) >>11969, https://pastebin.com/gqfunWCR

* How to bake a baking seminar dough >>14289

* NEW! Dough Revision (see below)

Past Class links & archives

>>6125 #1, >>6368 #2, >>6885 #3, >>7185 #4 , >>7568 #5, >>8274 #6, >>8872 #7, >>9320 #8, >>9787 #9, >>10510 #10, >>11086 #11, #12 >>11733, #13 >>13041, #14 >>13590, #15 >>14290

Archives for classes #1 - #14: >>14866

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

>>14523 Baker's Tools Lite

>>11922 Archiving & Teaching Files (screenshot; almost current)

E-BAKE Instructions

>>9252, >>10776

Dough Revision

Page 1 - Baking Seminar Intro & Step-by-Step Baking Instructions

Page 2 - Baking Resources

Page 3 - Baking FAQs [derived from old pages 2 & 3, see below]

Old pages 2 & 3 can be found HERE:

>>14291 Q & A - Baking Seminars #1 - #14

>>14293 Baker Tips, Tricks & Traps''' #1 - #14

INTRO TO BAKING

Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers.

For this to happen requires ''bakers''–which is why they have been called "the core of this board."

Bakers perform several key functions:

* Set the tone for each bread via their choice of bread title and /comms/ with posters.

* Post notables for each bread.

* Bake breads (transition the board from one thread to the next).

* Knead the dough (keeping the resource pages clean, tidy, and up-to-date).

When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway.

Shadilay, fellow bakers!

BAKING RESOURCES

Baker's grab bag

* Baker's Tools app (Version 0.7.2) >>6646, >>6650, >>6652, >>6654, >>6656, >>9584, >>9589, >>9597, >>9601

* Baker's Tools Lite (stripped down version, recommended for baking) >>14523

* Try Atom as a text editor for Macs >>6925, >>6934, >>7055, >>7070

* Meme-making app kek.gg >>8771

* Crazy Bakes: wonky board, lags, baking from Index, "flood detected", dup breads >>9960

* How's your mouse for baking? >>10617

* Font used for baking school slides >>10642, https://www.dafontfree.net/find.php?q=impact

* Quik Pic bake instructions >>7549

* Original baking video >>7076 (shows how to make room for new notables)

* Overcoming paywalls >>10844

* Pastebin.com problems & alternatives >>11645, >>11609, >>11619, >>11620, >>11627, >>11640

* How to Control-F on androids & IOS devices >>13566, >>13567

* How to do a keyword search when /qresearch/ is down >>13696

Dealing with notables

'''* Note-taking roles: baker, note collector, helper anon, posters >>14921

* Ten Baker Tips for Notables >>8177

* Bakers on what they look for in notables >>8351, >>8315, >>8698

* Muh Collector "how to" on notables >>9006, >>9009

* Anon tips for better notables >>>/qrb/41937, https://pastebin.com/yq7wQyvn

* Long notables; Asking anons to state main point >>13633, >>8237

* Asking anons to state the main point

* Advanced Google searching protocols https://pastebin.com/raw/JuK0xUDb

Free image/video screenshots, download, production tools

* Image screenshots PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* 8kun video limits (~16mg) >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* YouTube & Twitter (downloads plus cutting scenes from YT) >>14306

* Video downloaders: >>14237, https://www.downloadhelper.net/ ; Firefox/Opera: - https://technologyto.com/extractor.html

* VLC Player >>8714, >>8715, >>8766

* Windows Movie Maker for Win 10 >>8712

* NVidia cards (can screen-capture vids) >>8785

* Forensically (forensics magnifier) https://29a.ch/photo-forensics/#forensic-magnifier

* ShotCut NLE (open source cross platform video editor) https://shotcut.org/

* MFFmpeg (decodes & plays any format) https://ffmpeg.org/

* Natron (cross-platform video compositor) https://natrongithub.github.io/

* Handbrake (good for transcoding) https://handbrake.fr/

* GIMP & GMIC (image editing) http://gmic.eu/gimp.shtml

* Invidio (copies YT vids, restricted or not, no ads or signup) >>8792

Baker tips IRL

>>8829 Baker's Tips - Read me first

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with facts & humor

>>7339 #05 - Announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>13038 #09 - Respecting other bakers' notables

>>8174 #10 - Make sure to copypasta the whole page

>>8803 #11 - Announce you're taking responsibility

>>8822 #12 - Embed baker changes to provide more info

>>8824 #13 - Watch out for unknown bakers bearing gifts

>>8825 #14 - Use named pastebins to defeat shill complaints

>>8826 #15 - Responding to shills trying to suck up baker's time

>>8827 #16 - Be aware of muh joos bakers

>>8828 #17 - All bakers screw up

>>10445 #18 - Just do it--bake!

>>9590 #19 - Don't be afraid to bake

>>10789 #20 - Post notes early so changes can be made

>>10791 #21 - No /comms/ creates misunderstandings

>>10792 #22 - Defeat shills with humor

>>14835 #23 - Keep notables [from different bakers] separate

>>14836 #24 - Make sure to ask for Handoff Confirmed

>>14801 #25 - Don't fuck with the wrong baker [take a look - funny]

Baker stories & discussions

>>10114 How shills attack bakers--an example ("baker saves notables for his twats")

>>10787 LIVE example of picking up a mid-bread bake

>>10710 Why do you bake? >>10729, >>10731, >>10732, >>10744

>>14837 Forensic baking (Study: who's been messing with the dough??)

>>14114 Editing PB notables, ok or not? Baker discussion >>14227, >>14248, >>14265

Baking FAQs

Version 1.5

For step-by-step baking instructions, see page one of current baking seminar dough; baking section of /qresearch/ dough will also have a link. Link to Class #15: 14290

TWO MOST IMPORTANT FAQs:

1. There is no baking mistake that can't be fixed. 2. Never panic, never tap.

Generally

What hardware/software is needed in order to bake?

Laptop or desktop (phonefagging hard for newbies & tablets lack power). The bigger the screen, the better. Text editor like Notepad++ (for PCs) or Atom (for Macs).

What other skills are good for a baker?

Patience, persistence, high tolerance for criticism, ability to say no to shills. Good enough typing to more or less keep up the pace.

What shift is good for a new baker?

A slow shift like late night to early morning (also, Q seldom posts then). If you take a faster shift, just tell anons you're new and you'll get support.

Bakers Tools

This is an independent tool that anyone can use, but you don't need it to bake.

Baking in TOR

TOR doesn't allow images but does allow embedded YT vids; use for General (Iwo Jima) image. There's usually a TOR vid in "Baking" section of the /qresearch/ dough.

Don't change previous baker's notables

Possible exceptions: bad links, spelling errors, when they give specific permission.

Baking everyday vs every so often

Whether you can bake a little or a lot, help is always welcome in the kitchen.

How to reduce baking stress

Practice first, develop routines, be prepared, stay calm, don't fixate on mistakes.

The Dough

The dough = first 4-5 posts/pages in each bread. Each post in one document separated by /////BREAK\\\ markers.

Organization

post 1 - Q posts, post 2 - Notables, post 3 - War Room, post 4 - QPosts Archives. Notables page can be broken into two pages on the fly if notable buns are long (even tho there's no BREAK marker).

Dough problems & change requests

New bakers sometimes inherit a funny-looking dough or are asked by anons to make dough changes. If you're not sure what to do, say so and defer to next baker. Often, bakers in the thread will jump in to help.

Practice Baking

You can practice bake in /comms/, established in 2018 by BO Rusty. After getting down the basic steps, try shadow baking (following a real bake to get the timing down).

Green text

In /comms/ practice bakes using Q Research doughs, links don't work and text is green.

Q&A & getting feedback

Practice bakers can ask q's by posting in the baking seminar thread or baker's Meta thread in /comms/.

Pastebin.com

What is pastebin.com?

An app/site that stores the dough so bakers can transfer it to next baker.

Do I need an account to use pastebin.com?

No, anyone can use it as a GUEST. You can also (optionally) add a pastebin name to identify your acct to anons.

How to make a new pastebin

Copy entire dough from text editor, upload to pastebin.com, select New Paste, paste in dough, select Create New Paste at bottom. See step-by-step instructions for more.

Notables

How to tell what is notable?

A few ideas: look for anon noms, Q decodes, POTUS tweets/retweets, planefag/boatfag reports, relevant news items (for breaking news, check qresear.ch to avoid dups).

Usually, memes are not notabled. Unsauced tweets & articles must be sauced first (quality matters).

How to format notables list?

Formats vary, but best to use bold orred text. Examples: 'Early notables', 'Notables @200', 'Notables #11956 @300'. ''Always link to dough post if ghosting after posting''.

How often do you post notables?

Often enough to give anons multiple chances to have their say about notable selection, some ideas:

* 200, 400, 600 (plus a FINAL) or * 250, 500, Last Call around 640 (plus a FINAL).

If you take the bake late: Post notes as soon as you catch up or by @600 at the latest (so anons know you're still there).

Max number of breads in Previously Collected Notables?

4 - 5 lines. To make room, just delete the bottom line(s).

Timing Issues

What do I do after accepting the handoff?

Most bakers start by finding/copying pastebin (check Dough post first); prepping Create a Thread; and doing a quick dough check to make sure everything is ok. Then start collecting notables. Later, bakers will need to check bread title (update?), check notables page (more room needed?), and transfer notables from text editor to dough.

When to post a final notables list?

Depends on bread speed but usually around 680 - 710.

How to keep up with notables during fast breads?

Depends how fast. When Q posts, priority is on grabbing Q drops, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest. Always try to include noms but only if they're high quality (from anons not shills). Practice makes perfect.

How long does a New Thread take to show up after I select Create a Thread?

30 - 60 seconds unless there's a severe lag. If lag is bad, let anons know and ask them to wait for new thread.

Handoffs & Baker Comms

Good /comms/ are critical for well-baked breads, so need to be clear & easy to find.

Showing baker or note-taker changes

Easy to forget but useful to showing who's responsible for which notables. Insert "baker change" or "note-taker" at the point when the change occurs when recording notables.

Handoffs: call-and-response protocol

Baker announces he seeks handoff; available baker(s) announce they can bake; baker usually takes the first in line.

Example: B1:baker seeks handoff', B2:can bake, B1:handoff confirmed?, B2:confirmed, bread is mine

When shill activity is high, baker may be asked to produce a recent pastebin or other proof that he's legit.

Ghost bake protocols - ALWAYS TAG THE DOUGH POST!

When baker can't get a replacement, he may have to ghost the bread (leave it bakerless).

Example: B1:baker seeks handoff; will ghost @100, [no response], B1:baker leaving the kitchenghost bake

When another baker picks up the ghost:baker assuming responsibility.

Don't forget to TAG THE DOUGH POST so bakers arriving after @600 will know there's a baker (avoids dup bakes).

When there is more than one baker per bread

Two things to note:

1. Ordering of notables (can be more or less "top to bottom" or "bottom to top"): Either use the same order as first baker or change his to match yours; try not to mix them.

2. Use "baker change" to separate your work from first baker's. Don't treat first baker's notables like suggestions, respect them as if they are PB notables.

Making Reports and Global Reports

To report to BO/BVs, find little triangle on upper left of each post, select it, then use menu.

Use Report to ask BO to make bread changes that bakers can't make, e.g. changing a wrong bread number. You may need to do it more than once (or twice).

Use Global Reports for child porn (CP) or other illegal material. Someone is on-duty 24 hours.

Duplicate bakes

Use Report to ask for moldy bread to be locked and provide a link to 'good' bread.

Baking

See step-by-step instructions on page 1 of class dough. E-BAKE steps are there too.

To bake each page….

Divide bread into 4 posts by looking for /////BREAK\\\ markers. (For two-page notables, do it on-the-fly for page 2).

How to bake when the Catalog is down?

Use the Index (8kun.top/qresearch/index.html). You can Create a Thread there. Afterwards, locate your new thread this way: go past the pinned threads and the old thread; the new one is usually right after it. To "enter" that thread, click on the OP post number. (Allow at least 30 secs for new thread to appear.)

Baking Error Messages

Body too long

Happens when there are too many characters per post (maybe 5000) or too many lines (maybe 200). This seems to vary but gives you an idea).

Flood detected

Happens if you already posted same exact text (most common–if so, add a space somewhere). Can also happen during DDOS or when too many anons post at once.

Server took too long

Usual server response for /qresearch/ bakes (95% of bakes). Solution: WAIT AT LEAST 30-60 secs, then check the Catalog (should post despite the message).

Can be confusing for first-time bakers because this lag doesn't happen in /comms/.

SEE ALSO Crazy bakes >>9960

Common Mistakes

Don't be afraid to make mistakes - all bakers make 'em (get used to it newbies!). Easy-to-make mistakes:

* Incomplete copypasta (not grabbing ALL the dough when baking for each post, so that top or bottom isn't there)

* Screwing up content or formatting for bread title (use Report to have BO/BVs correct).

* Not tagging the dough post in comms like handoffs, picking up a ghost bake or posting notes in a ghost bake

* Forgetting to use BOLD andred textfor handoffs, Notables posts, and other important comms

* Confusing "Create a Thread" in the Catalog with "Post a Reply" within a bread. (Avoid this by putting Create a Thread tab far away from tab with current bread.)

* Accidentally pressing Create a Thread before end of bread

(Solution: report premature thread to BO/BVs, post a link back to real bread, post an alert & apology to anons, then forget it & return to bake).

* Dough errors (Solution: generate new dough & post pastebin link in the bread. First-time bakers: just leave a message for next baker on the problem.)

Q Bakes & Other Fast Breads

Generally: When Q posts, drop everything and get to bottom of bread to pick up Q drops and put them in the dough. Pick up notes from there if you can. Bake EARLY - @630 is not uncommon.

Formatting Q drops & LINES

Check existing Q drops to see formatting; copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Anons will usually post them for you. Search with F3 on the link or 'cap for baker'.

POTUS rally breads

These can be pretty speedy; bake early so anons have a place to post rally comments.

Dealing with Shills

Shills want a bread full of squabbling anons so that anons withdraw and good digs are overlooked. Just the presence of a baker deters them.

SEE ALSO "How To Quickly Spot A Clown" (last line of page 1 in /qr/ dough).

Telling anons from shills

Baker: "you can tell when a reasonable accommodation does not mollify." Posters who kvetch no matter what are shills, not anons.

Responding to shill tactics

Shills always test bakers, pressuring them on notables, dough changes, etc. If being reasonable does not work (see above), make a decision and stand firm with it.

Common shill tactics for screwing with bakers

Purposely leaving out dates on moldy notables; nomming a list of notables at end of bred; nomming hard-to-evaluate Q decodes w/no main point or title; including no sauce or crap sauce; burying bad stuff in the middle of a post (muh joos, etc), moaning about pb notables/asking for changes.

Anons do some of these things too but shills are more obvious about it.

Ways to respond when you're sure it's a shill:

* Generic shilling/spam: Generally ignore.

* When shills demand something: Respond calmly, with humor and facts, try funny memes to diffuse an attack (Left still can't meme).

Memes also tend to end the conversation. See Baker Tips for examples of how to outlaugh a shill.

* For a personal attack targeting you: If it's major, don't take that shit, fight back, it's war. Make the shill POS sorry he ever took you on with a powerful and meticulously documented, fact-based counterattack. Screencap the evidence. Remember, revenge is a dish best served cold.

dough:

https://pastebin.com/Nw8rKnZh

This #17 Baking Seminar is dedicated to the letter Q!

Thanks bakers, practice-bakers, visitors, and lurqer's for making these classes a success. Great to have a place where anyone interested in baking or just the way the board is set up can come discuss things with fellow anons (or semi-anons, since we namefag here a lot, kek).

>>15348

Anyone here yet?

Got any baking questions? answers?

Good baking jokes?

Here's something of interest:

Notice how many pages it took to post last two parts of the dough? Didn't take that many last week, check it out here:

>>14874, >>14875

Seems like page limits were unlimited then, now back to some kind of previous limit?

Who defines? Site owner, I think.

>>15363

step by step for brand new bakers, assuming some show up

also baker titles and memes

Last night was pretty crazy, think all the bakers who'd been doing overtime since RioGate his a wall, i baked two regulars and one e-bake. After that (during my 3 hr nap) another e-bake, i think anons got it cleaned up just before wnb arrived, so there was no "messy kitchen."

>>15367

that should be "RiotGate"

>>15366

bring back some beer, ok? i've got the popcorn

>>15369

yeah, i'm not too speedy either

espec right now, had to switch browsers, still getting set up

everything has to be good

to do a fast bake

i come to do relief sometimes

that's tough

start out behind and play catch up the whole bread

not for new bakers

btw, Q is posting

Q drops…..

>>15371

Gonna run over to the board to check out the Q's

be back real quick

Have some snacks while yer waitin' anons

>>15372

Just returned from looking at two Q posts.

Shills give us hell when we have class if there's no baker at /qr/ or Q is posting.

But that's why we have this class.

BC wo/a kitchen, we'd have no board.

INFRASTRUCTURE IS EVERYTHING.

It's what holds up the building.

>>15376

Still kekking over the 'terror' you inspire in the gy anons…..

gotta start namefagging again, when jumping to qr you have to erase it….

>>15379

here's some of my favs

somehow we got to talking about bread people one night

and then it kinda became a 'thang' for awhile

>>15385

hello baker

we see each other on gy sometimes

seems like you've been bakin' a lot lately

>>15384

went for a more 'earthy' snack profile tonight

>>15388

kek-worthy!

>>15389

strong words help restore order

all good generals know that

Patton, MacCarthur (sp?)

>>15388

this is the one i like to post for wnb

>>15394

anon figured he had five hours left to clean things up….

>>15395

Don't know what Teach has in mind with baker memes, but seems to me like - in addition to being fun - they set the tone for the bread. Just like titles, have a real effect on the 'mood' of the board. One reason anons hate shill breads so much, coz the titles are really bad.

>>15400

go directly to booze, do not pass Go….

yeah, been that way since yesterday

and before

how r u doin?

Anyone here who hasn't been here before?

Anyone for step by step baking?

>>15403

don't worry, won't post the 'wall of text' meme, ha-ha.

every baker has strengths and weaknesses.

and lots of mistakes.

if we had a class on that, it'd have 500 posts, easy.

>>15413

they refused to put my dad on hospice

malpractice possibility, you know?

he died 2 days later.

that's why we are here,

coz of all the crap that goes on

glad g1 is better

u got ur hands full, kek.

>>15405

i was refusing to leave until someone said they'd pick up pb notables

anon said "go" so i did

and was still crazy when you got there

you're too good–they know you'll get er done

>>15421

today, it took a team effort

fast breads, cleanup, q posts - we got it all

>>15424

hello, how's it goin?

>>15385

>NGlzYzQx

how d'ya pronounce that, anyway?

>>15377

What d'ya mean by 'style your bread'?

>>15440

that's ok, bakers are shitposting-deficient, need to bs a little.

>>15445

>moar beer

let us know whether that makes baking easier!

>4am

wasn't around by then

wish i could pull an all-nighter but no

had to leave

it all comes right in the end, tho

>>15455

yeah, i got a lotta bunker memes

like that one, cozy and snacky too

made em when 8kun was down

pining for home

>>15442

well i screwed up just last night

second fast bake was a little much

anon caught it later

hate it when i miss something

but it's so easy when your tired

with me, it's about looking at the screen

too long

then don't always check things out

as closely as i would like

one of the hardest things about baking

is shills jumping on yer mistakes

when you've bent over backwards

and avoided about a dozen of them

only to screw up of #13, kek

>>15458

shitposting good when you work hard all the time

espec like shill hunting

when i'm in the mood

>>15460

in some ways, gerbil's like a comic relief

yes, he's annoying and even causes havoc

but not malicious

>>15467

someday you'll have to do the 'control group' part to compare.

>>15471

He wanted his board to be the center, said so said outright 'go to qresearch but bring it all back here.' not to be subversive, just thinks his meme warfare work is more important than anything else.

But there's something to learn from him. And it's relevant to what this class is about: styling your breads. Gerbil is into a lotta structure, which he provides, and a defined goal. Attracts anons who like to act but will allow someone else to define the goals. So his group is pretty bonded in a family-like way. He's like the dad with a large family who do these twitter raids (exciting).

>>15478

shitposting or shillhunting (or both)?

>>15481

lurq if you want but your ideas are welcome

>>15487

do the venue?

>>15486

shill hunting is only enjoyable is i maintain a certain distance. I like it best when they are after baker and i am anon. do it only when there's a specific purpose - like they are really zeroing in on baker and drilling down (often on some little mistake), trying to make anon think "shill baker."

Why i do it:

to break up the attack

repeating things that are slightly plausible over and over

can make anons begin to wonder

Big Lie technique works fine even here

>>15490

easygoing

unless ya get mad, yeah?

wouldn't wanna be yer enemy

in a firefight

>>15506

only thing that gets me thru is posting grim reaper memes late at night

man, those gy anons have a lot of them!

>>15511

>>15521

>focusing on one or two things done wrong

Yes, we all do.

Shills make it a lot worse by implying it was on purpose

One reason i'm glad i baked on 3 other boards (/qrb/ and the two endchan): because they were pretty shill-free. And guess what? Turns out most anons don't care that much about mistakes, bakers union, and name-fagging (some do but not that many). They're mostly easy going. And in those environments, it's easy to have a good back and forth between bakers and anon, nobody's trying to smash the kitchen.

Allows me to realize just how much of the jumping all over bakers here comes from shills.

>>15498

ok, i can come up with some "venue" pics, heh-heh. But remember - you asked, kek.

>>15522

From now on, we'll just tell the nastier shills that we got the Good Housekeeping Seal of Approval, so there!

>>15528

It's interesting

i can't always tell shills wanting to bake for sure

but often, they have an odd way about them

you can't sense that they're not familiar

example: the guy who showed up in your bread doc talking about 'burning the toast' and how he wouldn't burn it. Then wanted to bake next bread - i asked if it was the same anon, and yes, it was. Let him bake but he was a jerk and walkout as well. So i took the ghost. The real shills kinda stand out. I don't ask for pastebins but will stick around if something doesn't smell right.

>>15539

by the way, there was nothing wrong with the bread (yours). that's why i noticed his remark, it was…ha-ha…strange.

>>15536

Shill-slayin' meme, doc.

>>15548

Teach asked about style of baking….

mine is pretty interactive

in part bc i'm a digger

like to support digging & diggers efforts if possible

also find it intriguing to follow the line of thought in a dig

only possible at night tho

with days, even when including a lot

there's stuff left out

diggers know to post late for 'thought' pieces

today, some anon wanted attention for his diagram, which was complex

i suggested he title it

he did but it was complicated

cut it down to show him what might work

he didn't like it and said something about 'playing your games'

realized then he was prolly one of those shills that plants stuff like this trying to distract baker during busy breads

>>15555

Good to see you.

Yes, i know the settings, didn't think i ever saw one for max post length, unless it's hidden.

Yes, thought the posts were really long last week

good for the dough here

but it didn't last

>>15567

do u mean posting notables in the bread?

anywhere from about 150 - 300 for first post (unless you take the bread later), then at regular intervals. Even baker has his own rhythm.

>>15570

>earliest last bread post

yes, if Q is posting could be around 600

if bread is very fast maybe around 630

>>15574

interesting. i didn't catch the dank tone til part way into the back and forth.

Happens with Teach also - starts out as a conversation and halfway in, the 'anon' starts getting strange.

There are some advantages in being realy reasonable when you're not sure:

1. good look for the kitchen

2. allows anons to watch the interaction gradually 'go south', so they can see how shills attack bakers

3. Drives shills crazy! The thing they can't stand is feet held to the fire with calm reasonableness and hard facts.

>>15587

>take heat off the baker

that's right. i'll do a little sparring when i bake but only really get into it when i'm anon. Diversionary tactic but also outs the shills (the ones who try to sound reasonable).

>>15593

that's not doc, Teach, it's me.

Sure you want a venue from graveyard baker??

>>15581

Sometimes i can track baker memes, but depends on the baker.

>>15582

bakers should decide for themselves, as always

stupid bread numbering thing - gosh

that's the only time i'm itching to have BV status

would be so much easier to just go in and change bad bred nos and lock dups. a lot of the reason we have baker checks isn't so much bc of a horror of shills baking but bc is takes so much work to do clean up - and we have to rely on board volunteers, who often come many hours later (can also require multiple posts to get it done).

>>15604

Good, i would do but got other fish to fry.

>>15605

not this one?

>>15610

BTW, not to say that misnumbering is deliberate

seldom if ever as far as i can see

but when our usual mistakes are combined

with shill problems,

there's an overload that must be addressed -

bakers gotta sleep sometime

>>15625

yeah, well enough!

>t shirt

watch out, don't wanna get mobbed, kek.

Could happen. Lotta normies seemed to be tuning in here or on twitter. Gutfield talking about red-pilling and Fox news last night about investigators "following what they call breadcrumbs" to track down brick piles.

>>15633

Only got the meme, not the shirt.

But you can design your own.

I had a "QNN we are the news" t shirt

and it started looking ratty

Submitted a similar logo

T shirt arrives in a couple weeks.

from last night

>>9460960 Shannon bream FOX NEWS: Report on BRICK STASHES and Investigators following "Bread Crumbs"

>>15601

Wasn't coz of fuckery with bakers, kek.

i'm the main baker there.

he didn't like the board much, thought we were 'escaping' from main board or something - that only came out in a discussion during a class thread here.

But really, we got kicked out. All of us.

Anyway, he just said he didn't want the board anymore and gave the keys to someone else, it's all discussed on the board.

Nice open board for quiet-type autists.

>>15659

kicked out in july, that is.

>>15672

early April 2019.

But at first, it was said that it was all the BVs, they would run it together. Didn't last long, was kind of a mess. Then FJ took over - with that post you saw above.

>>15620

The 'bakers are complacent' post

What a bunch of bollocks

>>15666

yeah, i saw u posting over on /qrb/

new BO seems copacetic.

>>15655

never was sure that beanz was actually such a terrible traitor, i listen to her sometimes, has some good interviews

but can't post them here

anons said she's come on the board drunk way back when (like - how would they know it's her, really?)

>>15669

when did you start?

all i know is, it was before me

>>15686

>entire buffalo

was never that funny to me bc FJ attacked me directly using it with those bloody slaughter pics, it was a malicious and direct attack. I'd forgetten how much until i was looking at the posts again recently when DB & I were discussing history. Went on for months.

>>15695

>bred nos

oh my word

i came late when anons were still saying bred nos were wrong

so reported the bread nos

only to find out you can only do 3 reports

then you get an error message

had to beg for someone to do the last one

(there were only four left to do by then for some reason)

>>15698

yeah, you know about attacks. got a refresher couse, kek.

>>15702

no was not baker

Q was posting

very fast breads

just noticed anons asking for the correction

and so made it for baker

(i'll go back after class and see if it was done - sometimes it doesn't happen)

>>15697

>errors

problem is that during the day, it's hard to catch up.

and even last night, it was - due to no bakers even earlier in the evening

(think everyone sort of fell off the planet after so many days of Riot stuff into the night)

once you get behind and it's fast, hard to catch up

another baker can chip in, like i did

but may or may not know 'sup

fast, fast, fast

then the notables page had to be fixed too

think baker did that

think d'oh was doing notes

i did some too

everyone pitched in but it was just crazy

>>15704

i've said to you before

you were the only one ballsy enough

to bake at that time

everyone else steered clear, despite repeated pleas for more bakers

we lost some too bc board was so toxic

situation was getting pretty dire

(just as the shills hoped it would)

then FJ took over and it all went into overdrive

>>15709

No, he didn't just accuse me of being you. There were refs to C_A, Mossad, Leafy and….hmmm….maybe others. Said i was a team that was here 20 hours a day (coz i nap a lot rather than sleep). It was unbelievable.

But I'll take those drinks anyway!

>>15705

three columns?

>>15715

>no fear

hard to miss, doc. ;-}

i've got me some o' that at times.

Anger replaces the fear.

Can lead to the 'going where angels fear to tread' tendency so warrants care. I try to hold back just maybe 10% do i don't lean over the cliff too far.

>>15719

yes, there's a balance.

flexible yet firm is my ideal.

like all ideals, hard to perfectly achieve.

>>15714

did you actually start it or was that baker with stove? i thought he told me he was promoting it bc he started as a note collector. Both of us did, he just started a little earlier.

>>15720

i remember that post.

made me kind of sad.

would have been a helluva lot sadder if i'd know what was over the horizon!

>>15726

i mean promoting bakers assist.

>>15727

>flexible

not directed at you at all, just a general comment, i wasn't very 'mindful' when i doublecopied notables last night and didn't even realize it - 'member those super long notes? What an idiot i thought later, how could i not notice? but when you get tired enough, shit happens.

>>15730

'Nite doc, take care.

>>15726

some experiences really leave their mark, can be pretty searing. the discussion i started once about 8chan- vs qr-baking spoke to that point. Your remarks last bread did too, where you talk about bakers who were just 'dug in' and would never change.

>>15729

i'll buy ya a sammich or burger in return.

>>15728

we're still here at least for a bit. Are you baking a bread tonight?

>>15735

like the title 'when it rains, it pours'

that about sums it up.

>>15736

have a theory that one reason baking's a challenge is that it requires a bunch of really diverse skills some of which are opposites. For example, you got to be able to concentrate and yet have a 40000 ft perspective. Be able to do notables and also very fast Q breads. And also an eye for details. Which frankly, i don't have. Have to drill down to get halfway good with the picky stuff and still screw it up quite often.

>>15738

>crashing now

living up to yer monicker, i see

g'nite from one of the Night crew

o7

>>15742

>>15742

yeah, like anons 'should' take notes last night

they sent me home but still didn't take notes

(kekking)

whaddya gonna do??

>>15743

yes, always cleaned up.

hard on bakers sometimes but always do-able.

we are the 'can-do' kitchen.

>>15741

How you doing, Rusty?

Comms getting a little trashed over on the 'frenly' board, kek.

Shills always looking for a target.

Never let em see you sweat.

>>15749

that wasn't an admonishment

just an observation

>>15751

Nope no OCD!

ha-ha-ha

all the bakers i know are closet perfectionists

we're all doomed to fall short

all ya can do is laugh in the end

start by getting one of those porn start tee shirts.

>>15728

well, i'm heading out for a least a while now

if you end up baking, you can ask for a baker check, we come around

>>15748

you were missed last night, someone asked 'Where is KB?' and i said, 'Hope he's out getting a beer', after several long nights of 'riot baking'.

>>15755

yeah, i've often got a backup list too

if it gets nommed, i keep it

if i get that 'rings true' sense but there's not that much sauce, it goes in as a dig or with a question mark ('Is Pelosi really an alien from Saturn? Anons dig')….well, maybe not that one, but close.

>>15758

that's right, you've got a new setup, right?

>re-entry

not easy to re-enter when not doing a regular bake every day. i have to at least bake a couple of times a week to stay 'in shape' and it has to be a qr bake, with those pressures. if physically able, could bake all day long. good once ya get into the swing.

>>15761

we're also a little crazy, but not in a bad way.

>>15763

>why here

for me, it's a knowing, i know i belong here but impossible to explain why and doesn't matter anyhow, as long as you know. my 2cents.

Gotta go bakers and new bakers

Fingers falling off

See ya'll here next week

Same time, same station

Maybe Doc'll bring some dank venue memes?

I'll do it too sometime in the future.

>>15786

there are actual shill bakers but then there are also idiosyncratic bakers who have iconoclastic ideas about what the bake is about, etc. Often bake less frequently, post as "guest," tend to grouse about any kind of vetting (and to grouse in general), may do off-the-wall stuff like adding things to the dough coz they think it's better and do not ask others (like WR fags). Same with notable. Or might use a different type iwo jima image or a bread title not well-liked by most anons (recently, "It's Great to the White"). Main thing is they have set ideas and don't easily budge.. "Kitchen is Mine" mentality.

Tough to deal with….

>>15796

Interesting idea, revoking the bake.

I did it once but fake bakers had obviously already left. Knew he was not good coz he has courteous until i handed it over and then cursed me out (simply because i approach doc the bred before about baking when he was planning to, nasty guy). I waited around til i was almost certain he'd walk ed out and took back the bake.

Will usually stick around if baker look squirrely either right after handoff or later. Wouldn't take a bake back until baker really showed anons his true colors though.

>board staff would intervene to ensure proper baking occurred

saw that once during gy when 8bit was still around - really helped (i was newfag and non-baker, sure appreciated that). one thing i miss, given the cool relations between anons and mgmt.

>>15800

Didn't realize that 8bit did not respect /qrb/ board until he said something here. I really don't think he was aware of how great a board it was, the idea that anons there were 'linda's' is not at all true, as God is my witness, wished he could have known this. But if that's how he felt, it's better than he gave the board to someone with more interest.

>>15802

yes–same 5 to 6 bakers since June. And i was working as hard in aug-sept-oct as before, so no real break. Seems like kitchen is settling some now, although there are still a few curmudgeonly fellows who do spot baking. Appreciate the help but not always the attitude.

BTW, don't forget KB for nights - not only for bakering but for support. Enjoy supporting him when i can't actually bake GY (which is most of the time except for ebakes). Makes a difference having another baker around during gy. One of the reasons we now have more help on the shift than since nwb left in Feb '19.

How'd you like last night's epic production, doc? I just dropped by the board to keep up and found no new bread so did an e-bake–along with three other anons. One bred was so wildly misnumbered that i didn't even know it existed until much later! Was on for hours TWICE trying to get the threads straight, i think i ran into you during Round 2. Then came back late afternoon my time and there were shills trying to get some mileage out of the missing notes for 12131.

The whole event was like a major bread drama "with a cast of thousands" - every time we'd get things straightened out, a new mistake would crop up with one of the breds or notable numbering. Involved at least 6 bakers, several misnumbered breads, BO's not following directions, and shills claiming fuckery in the kitchen. KEK.

NB's idea for a live baking class was genius. Definitely think a lot of the anti-kitchen shilling, dough attacks, etc, are bc we finally got a few more bakers. Shills were running us into the ground before that.

>>15805

>failure of responsibility

if it had ONLY been that, things might be different now. But from the very start, mgmt began to undermine the kitchen–and to make the board a more and more 'toxic work environment'. Was a gradual but grim process culminating in the complete takeover on July 11. His remarks after he thought he'd won reveal a lot about his aims and also his character. Smug, controlling, contemptuous of anons.

Read what he says carefully and ask yourself if this is a man you could really trust.

>Would not be opposed to its reinstatement and a return of cooperation between BO/BV's and volunteer Anons

Cooperation is fine but only with friends not enemies. What motivated this group to take over? Who controls them? We still don't know. I do know that all they respect is raw power–it's why FJ backed down to Q.

But not before he and his friends did real damage to the board - and would have done a lot more if Q had not intervened. None of us would be baking, dough would be shitty and in total control of BVs, notables would be worthless, and breds would all have slimy muh joos titles. That's how it was just before Q said "revert."

those who do not learn from history are doomed to repeat it…

>>15817

Thanks for the intro, LM.

RE "baker board:"

Well, I guess you could call /qrb/ a "baker board" right after FJ kicked out all the bakers from /qresearch). But ion July 18th when Q said "revert the board," some bakers returned to bake on /qresearch/ while others (including me) remained on /qrb/ (because FJ was still BO on /qresearch/ - he'd just kicked all of us out after 4 mos of constant harassment).

Shills later tried to say that those who anons remained on /qrb/ were somehow disloyal to Q and cowardly not to return to /qr/ but a brief look at the diggs there tells a different story:

>>>/qrb/37589

We had at the end of July a very good crew of mostly new bakers mixed with /qr/ bakers. But since Nov 2, all bakers are on /qresearch/ although a couple of us still bake on /qrb/ as well.

>>15830

yes 122's better!

Counted at least 3 major habbenings with 121's, must be a dyslexia-inducing series of numbers!

>wnb was slipped bad dough

Often happens, most notably last month from "newanon" but can happen anytime, but things happen a lot during gy, have to be espec careful with dough checking in the morning.

Wrote something up about the significance of the dough here,

>>15823

may you saw. Interested in your thoughts.

>forensics

yeah, we gotta be looking at everything dough-related these days. Thus good for each anon to think about what the dough signifies and what about it needs preserving. I ended up feeling mostly likely "GO SLOW" is generally the best policy (make small changes, see whether anons - espec oldfags - object and why. Too many changes at once make it hard to grasp what has been done (or whether a particularly faction - whether WR or others - have pressured bakers to put more and more emphasis on the ideas or activities favored by that group).

>>15824

not sure what this means either but took it in this case to mean the board where bakers were able to bake. But /comms/ is truly an ongoing bakers board for obvious reasons, thank you, rusty baker. BTW, how do you like your new setup? I enjoy 'puter upgrades but only after working out all the kinks.

>>15833

>heart rate

ha-ha….

yes, i know

that's why even tho i got my hands and arms taped in order to bake, i look for baking ops i can handle (too bad i can't tape muh eyes as well). Bc when i stop for moar than a few days, it's hard to start again. Really is like being an athlete, you lose yr edge real quick…..

but yr bread was perfect, so longish sojourn doesn't seem to have been too much of a problem. Glad to see ya in the kitchen, you belong there.

Got a laugh from anons tonite, see cap.

>>15887

Welcome anon

You are on the baking class board at the moment

To practice posting, you can use either of these two threads:

>>1903

>>>/qresearch/6885294

Baking Tip #26: Ignore End-of-Bread Anon Antics

Was just baking and some strange stuff came up at end of bread, just an anon trolling i think. But instructive for new bakers, who have to learn how to ignore shills, anons and Acts of God when the bake is past @600.

See CAP.

Too many threads problem

Lately shills have been flooding the board with fake threads that trigger the auto response to shut down further thread-making until a certain amount of time has passed.

Teach ran into this problem recently and I think I almost did too just now - took a really long time for thread to drop and when i looked at the catalog, there were several brand new junk threads.

Documenting the situation here coz i can put it into the class dough somewhere (as a tip or maybe global announcement). Might be good to put in /qr/ Globals too, IDK. For now, just want to collect the info in one place.

>>15908 HOW-TO notables (Class #16) w/baker comments

FYI: from GUEST baker who sometimes bakes night shift (has a distinctive style but i have no idea who it is). This is from last night after i posted the next notice for baking class. Have no idea why he's so aggrieved (I think he is confusing me with someone else who requested a more formal handoff a coupla breds earlier but really don't know).

>>>/qresearch/9571585

Let me tell you something right now. I was in the other bakers bread before the bread was official and we were discussing things. you come in and act like a total fucking prick. I am sick of you man. You don't have to act the way you do. I am not the only baker that feels this way. So you put up a class on baking? Big fucking deal. You don't run this place. You are an asshole. Your "seminars" aren't needed. Bakers can learn, get their experience and what not. We, the other baker and I were perfectly fine, you didn't like YOUR rules not being followed. GO FUCK YOURSELF. Hear me anon? Take your self nominated shit and fuck yourself. I don't know if it is just you knowing who I am in some way and want to jack with me, but I NEVER hear or see another baker getting fucked with like I do when I kitch. You are a self important prick. I don't care if you OWN this site.. even if you did the way you treat anons/other bakers is fucked.

GET BENT. And talk about this in your lil seminars. I will never attend your seminars because I don't need to. I was baking before, and will be baking far into the future as long as there is still an 8Kun.

KYS

>>15925

This baker thinks (i believe) that i asked for a more complete baker handoff protocol a coupla breads earlier and was irritated by the request. That was not me, tho, and i said so at the time (but no reply). It's sort of bizarre.

I should add that - right now - there's a battle between 2 breads and i believe this baker is involved (baking the 12257 "protect the dough" bread). Has a distinctive style for notables but don't know for sure.

documented so far here: >>15930

Last night before last, i took the ghost bake after (i believe) the same baker and strange things happened at the end of bread; see >>15894

Confusing situation, sigh.....

Ok, here's the complete record.

>>15925, >>15926

A tale of two breads.

Bread #12249:

nb is outgoing, incoming baker has unnamed pastebin.

>>>/qresearch/9569805 Locked n loaded next baker? [outgoing baker]

>>>/qresearch/9569833 Roger that, Baker calls the ball! [incoming baker]

>>>/qresearch/9569855 Handoff confirmed? [outgoing]

>>>/qresearch/9569863 o7! [incoming]

>>>/qresearch/9569867 YOU HAVE TO SAY HANDOFF CONFIRMED WHAT IS THIS EVEN [completely different anon or baker]

>>>/qresearch/9569873 [outgoing to incoming] Another baker is pissy, Handoff confirmed.

>>>/qresearch/9569889 [outgoing to incoming] New baker confirmed.

RT >>>/qresearch/9569873 [from gyb to incoming baker re another baker being pissy]

ain't me babe, copacetic, will post new class dough sometime later this even

>>>/qresearch/9569983 [incoming to gyb]

with all due respect, we always bump heads because you act like you run this kitchen. You are not above another, stop fucking with other bakers. Seriously just step down. I won't do this again with you tonight.

>>>/qresearch/9570357

u getting me mixed up w/someone else? not baking, running anything, asking for anything at all, just here posting like anyone else. [no reply]

Bread #12251:

>>>/qresearch/9571585 gyb baking seminar notice

>>>/qresearch/9571619 baker reply to gyb

>>>/qresearch/9571665 gyb reply to baker [no response, probably left]

Really don't get it, there's literally nothing here. But i document stuff like this in case it comes back later to bite me in the ass. Also, bc something's seems a little weird - good 'heads up'.

>>15924

full story here

if this posts twice, so be it - thread wonky, got 'flooded detected' but first attempt didn't post.

>>15934

yes, i saw your remark about not doing a normal handoff. didn't include it as not to drag you in. You weren't the one demanding more protocols.

>baker war

no not a baker war. but some baker is off the rails, imo. a guy who has baked at night pretty frequently. baked both last night and light before last, i believe. Too bad bc i'm definitely going to run into him regularly bc he often bakes nights now. picked up the ghost just after he left last night. Will try to stay neutral and just focus on business.

>>15937

damn didn't provide the link for 'full story', sidetracked by 'flood detected' stuff:

>>15933

>>15940

don't worry about nights, you do enough

i could fill a book on weird stuff that's happened at night, espec gy, it's just part of the territory

But good to track what's going on for many reasons….as you know.

>>15941

You talking about from this morning?

Haven't looked at that stuff (takes a while to sleuth).

>they got his IP

say more?

>>15942

Actually i did look at some of it

Just scribbled down the dup bread stuff until catalog froze so they're be a record

it's in bakers meta

>>15930

>>15945

what pastes are gone?

wasn't around this am.

can't look it up now, need to take a bread b4 class. oh well….

go outside to get some fresh everything

see you in a bit

>>15949

yeah, what about these "four fake bakes" (or words to that effect that unnamed baker complained about?

and what about the going back for captcha soon enough thing?

(didn't get to look that far coz thread froze

i figured it was the board too)

went out and hacked weeds for 20

good after 6 hours on the board

be back to open thread by 4

>>15952

>get a pastebin

not from me, certainly.

you self-identify anyway.

can be a problem

when bakers do "hit and run"

(trash another baker and don't stick around to resolve the situation - that's not you)

>>16858

Godspeed, baker. Come back soon.

o7