>>2802

I will help in any way I can

I started /comms/ in March after getting banned mid bake by a BV now known as AFLB. While I was banned I decided to help future BAKERS however I could.

The BO of /qresearch/ and I have had many discussions in the past on these subjects.

I know of only one method of BAKER ID that is acceptable at the moment.

Get a pastebin account to mark your bakes

I started with an anonymous e-mail at ProtonMail

https://mail.protonmail.com

RustyBShackelfordJr@protonmail.ch

with the anonymous e-mail I started a pastebin account to mark my bakes

#3796 dough https://pastebin.com/0g7DrTft

as for coordination for BAKERS for handoffs cooridinated notables etc... an open back-channel of sorts could established here. Just start a thread on /comms/ for that purpose. I did a long time back it's >>196

and in case you're wondering

long ago I recognized that we need some sort of handle to recognize each other, we cannot function efficiently on some tasks while being completely anonymous

I chose the fake name of a paranoid cartoon character, it has absolutely no relationship with me in real life other than I was a fan of the King of The Hill series

>>2804

>Cryptographic signatures offer a decentralized approach to identify baker

yes they do, but this also adds complexity to the handoff

not sure how you would implement such a procedure

here at /comms/ you can use a secure tripcode

>>2806

sounds good

I can remember when PGP came out, was classified as a 'munition' and export to foreign countries was restricted… KEK

I look forward to seeing this tool, it could help.

I will caution you however that you must consider possible abuses of your tool

>>2809

>>2808

is your basic goal to give the BAKERS a 'signature' that cannot be spoofed or imitated?

be prepared for some opposition from directions you didn't expect it.

>>2812

>I think I fail to grasp the implicit content of your question

Implicit? KEK

>Can you voice your concern explicity?

sure thing

please tell me how this will help BAKERS

>>2817

> identify themselves (while remaining anonymous)

>>2810

>is your basic goal to give the BAKERS a 'signature' that cannot be spoofed or imitated?

OK.

please indulge me

how does a potential baker start this process?

>>2819

>potential baker would sign his in-thread offer to bake. This allows the current baker to tell (reliably) if the offer comes from a know baker.

I do not follow

how does this show the offer comes from a 'known baker'

>>2821

>How do you know a message with tripcode !!mG7VJxZNCI is from Q?

because the site admin, Ron aka CodeMonkey aka CM says so.

this brings me to the point of my questions

who certifies that an anon is a 'known baker'

currently it's the BO or BVs who do this

I think you are on the right track

if this tool works and is not cumbersome to use it may help bakers to identify each other and prevent malicious actors from baking

I am having difficulty putting my concerns into plain language.

Please continue with your development

I hope the tool works as you envision

>>2823

>established history of past good bakes stands on its own

yes, and if your tool works as you've described it should help BAKERS during handoff choices.

I hope I'm wrong in expecting opposition to the use of this tool. But I've been advocating for a method of BAKER ID for quite a while. During this time I've noticed opposition from the BO of /qresearch/

his choice of how to label BAKER ID is one good example.

>pic related

even after overwhelming (80% favorable) response BO refused to impliment the suggested system (whitelisting tripcodes for known bakers)

>(you can tell I'm having a bit of fun with those).

yes I watch for such activity, but the single # tripcodes are trivial

> CM can intercept passwords

not true

CM can and has matched tripcodes with IP hashes to determine the source was the same.

When Q updates the TC the only method of determining the new TC authenticity is that it comes from the same IP hash source.

>>2825

>is harsh but it gets the point across.

I agree, and we have had problems with paytriots

that is why I truly hope your tool works well and is accepted.

It is important to the integrity of /qresearch/ that we do not allow subversive bakers while still welcoming new bakers

a difficult task

> the password is sent in the clear

>CM can just add code in post.php

I was wrong

I did not consider that possibility

I learned something new

thank you

>>2815

>>2814

> The script is incomplete, the crypto part is done by TweetNaCl.js and it needs to be included separately (which is unpleasant).

when you get something you'd like to test out, /comms/ is the place, please feel free to use one of the available test breads already baked, and report findings back here in the baker's school thread

>>2855 (cheKeKed)

a subtly subversive baker?

not the 1st

keep tracking

style of notables punctuation is one clue to help track 'em

>>2973

I agree that the process 'seems' to be handling it.

the concerns you raise about inlclusion / exclusion of bakers are valid, however some degree of transparency would be provided by the positive ID

currently only BO & BVs have the ability to identify bakers and even then it's not 100% due to changing IP addresses

style and content help me to ID who is who

by their fruit ye shall know them

I'm content things are going as well as possible and I agree that an ID system is not crucial or actually necessary at this point.

When I first began my concerns the BO still had an openly subversive member of his BV team. That anon has been removed as far as anyone outside the group can tell.

Time will tell all

>>3000 (cheKEKed)

download it just like you would any other graphic posted on the board.

>>3003

> archive

no, just a continuing usage

it's changed in small ways over time

>>3005

>Is there a place where all of these are kept?

each board owner has the option of using 'banner' graphics

they are chosen and uploaded by that individual board owner

one graphic from the 'pool' is chosen randomly and posted at the top of each thread by 8ch.net

>pic related

>>3008

some have been posted in the META thread

>>3066

in the future please use a practice thread for formatting practice

NOT THE MAIN BAKER'S SCHOOL THREAD

>>3097

see the instructions in >>801

for instance big text use [ aa ] (I added spaces so the code would show up, when you use it don't include the extra space)

please practice in a practice bake thread and not here in the school thread

>>3416

you can do anon pastes at pastebin without signing up.

I have an e-mail at proton mail and have used that to verify at pastebin but to answer your question

you do not need an account at pastebin

>>3426

simply step up

you'll learn better via experience than anything I can tell you

>>3431

>>3430

good to have new BAKERs

STEPS TO BAKE:

A. Get the Dough

1. copypasta the pastebin link into your browser

2. click "clone"

3. copypasta the text into a text editor

(I suggest to NOT copypasta the notables section until you're about to bake; edit it in the pastebin, then copypasta it when you're about to bake; the others will and SHOULD NOT be changed)

B. Notables

1. open a different text editor page

2. collect notable posts like you see bakers do (first post at the top, last post at the bottom; chronologically):

[post link] [short description]

1. if you want, do updates for anons around 200, 400, and 600 posts

2. have a list of the notables in your text editor

C. Prepare the Bake

1. around 680 posts, or before that if you want moar time to bake, post the all the notables as a "notable bun"

2. like you see in the dough, put the link to that "notable bun" with the bread number as the description as the last post in the notable list:

[post link] [short description]

[post link] [short description]

…

[post link] [#XXXX]

1. add the current bread number to the notable's section of the dough, like you see in the notable's section of the dough

2. copypasta the notables from the current bread under that bread number in the dough

D. Bake

1. open the catalog (or index) and press "Create a thread"

2. add a title in the format of all the other breads into the SUBJECT section, but change the number to 1+ the current bread's number (suggest to copypasta the title from the current bread, then changing the number then changing the title)

3. save the pic at the top of the bread, then upload it

4. copypasta the FIRST section of the dough ONLY (everything before the first break) into the comment section

5. press "New Thread"

6. open a new catalog a few seconds after pressing "New Thread" (unless the bake loads then you don't have to)

7. copypasta the SECOND section of the dough ONLY as the 2nd post of the bread

8. copypasta the THIRD section of the dough ONLY as the 3rd post of the bread

9. copypasta the FOURTH section of the dough ONLY as the 4th post of the bread

10. in the pastebin, press "Create New Paste" at the bottom of the pastebin page (fill out the captcha)

11. post the link to that new pastebin as the fifth post of the bread

12. you're done, see A

>>3832

>Just testing muh shit

dear anon, please in the future do your

testing muh shit

in a

test bread

Alternate set of Baking Instructions

>>4020

not sure of good text editor for mac

as for pastebin, your login DOES NOT follow, try this and you'll see

https://pastebin.com/PBcS2Evq

>>4351

re: contacting BO/BV

the small triangle to the left of Anonymous is where you'll find the report button

misnumbered / mistitled bread etc…

otherwise it's at the baker's discretion, not sure there really are many other reasons

>>4376

nothing jumped out at me as being wrong, format is good. That is the easy part…

try posting the 1st 4 pages, make fresh dough (create new paste) make the dough post all as quickly as you can.

observe the posting times of an experienced baker can do it in under a minute if there is no hangup with the OP.

As you'll find out when you bake that 1st post almost always hangs up, says 99% or 100% but doesn't automatically refresh. You'll need to refresh the catalog / index and find the page you've just posted, open it, and continue with the posting of the bread. the baker for #7522 did it in less than 60 seconds

OP 8:54:43

1st 8:54:54

2nd 8:55:00

3rd 8:55:08

dough 8:55:39

with some practice you too can do that while under pressure.

then comes the fun part of learning editorial discretion and critical reading skills to be able to do the notables section well and in a timely fashion.

>>4391

the best place to drop something you feel is important is >>323

I dropped a copy of >>4389 there

see >>4408

>>4498

I edited my notables in a text editor that contained the whole bread, that way I could simply copy the contents to make a fresh dough

in general shitposting while baking is considered bad form

>>4500 (cheKeKed)

Long ago, when I baked…

I'd grab the dough and copy the whole of the 'raw' section into a text editor

then I check the length of the notables section and remove oldest notables if needed

as I spot the new notables in the current bread I highlight the text and click the post number just as if I were going to reply to that post. then I 'ctrl-x' (cut) that post number / text from the web page and 'ctrl-v' (paste) it into the text editor in the correct location (reverse chronological order)

when the time comes to bake I just copy each bread section from my text editor. 1st the top Q section, then the notables section, then the last two sections.

keeping it in a text editor allows me to also edit the Q section if Q posts on the fly as well.

after the new bread posts are posted I 'select all' & copy from the text editor and paste that into the 'new paste' section on pastebin and create the new dough and post it in the new bread.

to prep the oven I'd put the bread title in the subject line and load the graphic all long before loading anything into the body. I loaded that last as you'd never know if Q was going to post or not.

I found that trying to edit stuff on the fly on the web pages could lead to some interesting formatting issues and generally took more time than using a text editor

>>4504

>>4503

please do your practice baking in a practice thread and NOT here in the baker's school thread.

>>4556

this type of post is better suited to >>323

btw, you should study some chemistry before you start making assumptions about chemicals after all NaCl (table salt) contains an explosive metal (Sodium) and a poisonous gas (Chlorine)…

>>4619

from my early days on 8ch… as I recall the 'flood detected' algorithm is about more than duplicate posts in the same thread, it is time frame dependent across threads.

Spammers used to flood the board with multiple duplicate threads, they'd start one thread, then another and another…

In order to stop flooding of the board, duplicate posts starting new threads is detected and halted.

I'm not sure what the time limit is but I think you can post a new thread after 60 seconds or something.

And of course when you're baking 60 seconds seems like forever.

The only way to avoid this is as you've stated

>Avoid the accidental posting problem

>>4626

>is there any reason whatsoever to not make my pastes PUBLIC

The dough needs to be public so…

none that I know of

I think the anonymous account pastes expire after a certain period of time where the pastes from account holders don't, but I'm not sure about that.

>>4667

>Which one do I want to copy to notepad?

Raw

a solution to the JPEG issue

simply rename the file

change the file extension from .jpeg to .jpg

it works

>>>/qresearch/6272484

>>4722

>testing size of a new

in the future

Please use a test bread for 'test posts'

>>4730

it worked for a while

it was an interesting experiment

>>>/qrb/20731

>but then lost the file

the last baker's computer crashed…

the dog ate my homework…

>Do you want the handoff?

no

I cannot guarantee that I'd be awake when the next bread gets baked here

I have IRL duties, livestock depends on me to stay alive in this heat

but I'll do this

I'll check the dough and put a corrected pastebin up in an hour or so

I'll mark it real well so you cannot miss it

If I'm still awake at that time I'll chime in and bake it if needed.

I'd very much like to see /qrb/ succeed

I'll help as much as I can