Anonymous ID: c1ea1c March 23, 2019, 11:16 a.m. No.4351   🗄️.is 🔗kun   >>4352

I have some questions. I've baked twice so far, in Jan and Feb. First a supervised bake, then jumping in when no baker was around midday. All has gone well. I'm getting more comfortable with the logistics, and feel ready to ramp up my baking frequency.

 

>>4323

>>4333

 

RE contacting BO/BV, "They make a report" - where? qresearch, comms, etc? And why? As a baker, under what circumstances could/should I attempt to notify BO/BV about something?

 

So far, as both an anon and baker, I've never had a reason to want to contact BO/BV, I've seen others do it, and sometimes I can see why – for example, a horrible formatting error in the bread – that can't be corrected without edit permissions. But sometimes I feel clueless, I see nothing about the situation where someone notifies BO/BV that motivates a BO/BV contact. (For example, around a handoff.) I want to know if there are circumstances where I should contact BO/BV and might not out of ignorance.

 

>>1876

>>1891

 

I've used a VPN here for the past year as "can't hurt, might help" opsec, but this could make the IP hash unreliable (might be stable if I stay at a single VPN location.) Should I refrain from unnecessary baking if not using a stable IP? (I assume I'll be recognizable by style and choice of graphics, but I don't know what happens behind the scenes, or if an unreliable IP is an annoyance for BO/BV)

 

About VPNs - I selected Opera by default because (since VPNs seem like a potential target) I'm skeptical of any VPN that asks for registration or software installation. I prefer something I can enable in-browser without telling the VPN more than necessary. Anyone know about other VPNs like this? It's good to have options.

 

>>166

 

About night baking - when in the morning do the first bakers usually show up? If baking late, it would be nice to know how long I might need to stay awake to do a proper handoff.

 

My best days are Thu-Sun, and I'll aim for more experience in slower breads, starting out at about once a week and going from there. Baking itself has gone fine, and I'm glad to help.