LIVE Baking Seminar

6/11/2020

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

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!

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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

'''* Too many threads problem - bakers be(a)ware >>15895

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, #16 >>14873

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

Step-by-Step Baking Instructions

>>15495 STEP 0 - Preparation

>>15505 STEP 1 - Find the Current Dough

>>15513 STEP 2 - Copy the Current Dough

>>15520 STEP 3 - Paste The Dough Into Text Editor

>>15523 STEP 3a - Trim The Notables Section

>>15530 STEP 3b - Make space for your New Notables

>>15535 STEP 4 - Create A New Thread

>>15542 STEP 5 - Enter Thread Info And Post Thread

>>15560 STEP 6 - Enter the Rest of the Dough

>>15564 STEP 7 - Make A New Pastebin & Make The Dough Post

>>15586 STEP 8 - Post Your New Thread Link

Overview & Extras

>>15626 Linking between Boards

>>15638 Timing

>>14523 Baker's Tools Lite

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 in 3 posts

Old pages 2 & 3 can be found HERE:

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

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

BAKING RESOURCES

Baker's grab bag

* Baker's Tools app (Version 0.7.2) Baker Tools v0.7.2: >>9584, >>9597, >>9601 https://pastebin.com/L1p6iRzZ

* Baker's Tools Lite (stripped down, good for baking) >>14523, https://pastebin.com/pUVCTeCG

* 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]

>>15894 #26 - Ignore End-of-Bread Antics

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

>>14943 What notables draw your interest and why, baker? >>14947, >>14968, >>14975, >>14983

>>15908 HOW-TO notables (Class #16) w/baker comments >>15032

Baking FAQs

Version 1.6

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/z3uRE8mR

Welcome to class #18

Thanks for making these classes a such rich resource for anyone interested in how breads are baked, notes are chosen & the dough is preserved.

Focus this class:

"What have you learned from your baking experience, baker?"

Other questions, comments?

>>15923

Welcome bakers and bakers in training

Let the fun begin!

>>15923

Unlocked in just the nick of time!

Welcome bakers, would-be bakers, lurqers secretly thinking they might bake someday, anons interested in knowing more about the dough, the bake.

Hi all o7

>>15962

Reminds me of what Q just asked -

"Do Anons understand what is about to be unleashed?"

How might that affect bakers?

Guess we'll find out….

>>15962

Hey doc….venue?

;-}

>>15962

A bit early here but lurking in the back of the room.

Or if we talk about what we've learned….

didn't know about the captcha thing, always do captchas right away. Another piece of info to tuck away for a rainy day…..

Talking with other bakers really expands the knowledge base so we don't have to learn every single thing by falling into a mud puddle (just some things!)

>>15966

grin )

>>15964

hey KB

>>15967

early is guud

welcomw

>>15967

Greetings lurqer friend. If you baker, we could nik you lurqer baker (LB) but then you'd have the same problem as NB. At least my current nik gyb is unique.

>>15969

o7

How's the board this evening? Still freezing at times? Was doing that last night, too.

Gonna go do a notice for the class

be back in a few

>>15972

I've been unable to see the bread as a stream. It is a slideshow with very large time lapses

>>15923

Hey gyb, love the bread-tuk. kek

>>15962

Hey doc. Bring it on!

>>15964

Hey kb, all good with you?

>>15967

Hey anon, good to see you, thanks for coming.

Great to see y'all.

I think I've been lurking long enough that I'm ready to learn this, as I want to do my part. I have a lot of questions, but here's a couple to start off:

Do I get assigned a shift (e.g. 7-11am on Thursdays) and am expected to show up? Or is it anytime I can take a handoff?

How do bakers communicate off the bread?

>>15975

evenin teach

>>15970

Greeting to you! I was just getting a few things in order for a test bake.

I'm going to follow along here and use your tips for notables in test bake , OK?

>>15923

>>15962

>>15964

>>15975

tyb's and good evening /anoon to all

>>15975

I had to wipe out all the watermarks but it was worth it.

>>15970

Not sure I deserve a nik yet,

>>15979

wut up gb

dank is guud

>>15979

Hey gb, good to see you.

Thanks for your six yesterday.

o7

>>15980

You did that? Best bakin' meme ever anon. Tyvm

Good evening, all.

Hope everyone is well.

>>15975

Kick ass as always, teach.

Will answer question re: lessons learned from experience in a few.

>>15975

not bad.. pretty guud actually, been writing music again :D

>>15979

shadilay!

>>15970

Got something for you, gyb.

Picked it up this week.

>>15982

I try..that one old

>>15983

no problem..anytime

>>15976

we don't assign anything

but sometimes bakers "assign themselves" a shift

i think wnb thinks of himself as taking responsibility for early morning many days

maybe he'll speak to that if he drops by

>off bread comms

bakers often use this thread or bakers meta now

prior to those, we didn't really communicate much, the threads here sort of lapsed since last july

>>15923

Welcome To Baking Class

Thank you for coming everybody, it's great to see you all.

If this is your first time, the class is really informal and relaxed.

Tonight's Plan

Discussion on Timing

Tonight we'll be going over bake Timing.

Bakers AMA

We'll also be having an AMA with the bakers, so feel free to ask any Q's you have.

Learn To Bake'

If you'd like to learn how to bake, let us know or you can follow the Baking Steps in the dough above.

Let us know if you get stuck, need a hand or if you've any questions.

Question For The Bakers

Tonight we'll also be asking the question What has the baking experience taught you, baker?

Feel free to ask questions about anything baking, shout out if or when you're stuck / need some help and remember, there are no dumb questions, ever.

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.

>>15986

cool! wonder what WRM could stand for?

any suggestions? (plz don't say 'worm')

>>15984

Hello Day from the Night

>lessons learned

could be a book

maybe it will be someday

maybe not just lessons

but crazy stories

we got plenty of em just in the last coupla days

KEK

>>15984

Good evening DB, it's good to see you.

Take it easy, any time. Looking forward to this one! I'll have to get my answer together. kek

>>15985

Noice KB, congrats. That must feel good, to get back to id. Do you play as well?

>>15990

Idk… kek. I thought of WarRoom but that doesn't fit. We'll find something kewl. kek

>>15978

Always ok to do a test bake.

Plenty of folks around to give feedback if you want a check.

o7

>>15989

Slapping myself for that reddit spacing. kek

And the bold text fail.

See.. we make mistakes all the time, still.

Kek

>>15984

evenin DB, more stories, always guud

>>15992

yeah, not sure "WarRoom" would fit

(kekking)

>>15992

good, if we all meet, i'll play guitar

(not a virtuoso but good at singalongs)

if i can just get people to sing that is

hi

>>15989

o7

>>15994

This font is good at hiding mistakes, and everyone is used to them by now.

Maybe "making mistakes" would be a good topic sometime by the way.

>>15997

welcome

bakerfam warm

glad you could join us

>>15997

hi anon, welcome.

forgot to namefag….

>>15992

yeah.. half of muh band is still in covid hiding tho… so it's mostly rough personal stuff. Can't show you guys any of it anyway because selfdox, kek..

>>16003

we'll just use our imagination.

>>15976

Hey anon. Thanks for coming. It's good to see you.

Like this baker said, >>15988

we don't assign shifts. Bakers just bake whenever they're free, some at the weekends, some can do regular shifts daily, but really we just all work together.

Even those who do regular shifts take a break so it's great to have backup for all shifts.

What time are you generally around?

We're not doing a practical session tonight, but you can still follow the slides and videos we use in the practical classes. They're up top in the dough, and we're here if you need a hand.

Otherwise we're gonna be talking about timing and having an AMA, so you might like that as well.

there - if i tripcode, i think the name will stick

>>16004

(shadilay_PEPE.mp4)

>>16003

Sounds good (kek)

Great that you're keeping doing stuff while the others are in lockdown. You'll be killer when it's ova.

>>16000

>>16001

tanks, going over steps for baking now, reviewing step 0 and step 1 so far.

TYB for creating the bread for Anons to post their work.

Eat drink and be merry

was waitin on wnb

ya'll save him some

>>16002

whoa, i haven't used a name for a long long time, kek

>>15989

Evening teach and everybody.

>>15989

To start, here's some info on bake timing which we had at the top of the class bread here.

QnA on Timing

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.

tanks Bakes!

>>16009

>>15976

One of the reasons i prefer baker id (of some kind) is that it makes it easy to coordinate at times. also, you get to know enough to know what each baker can and can't do. some bakers can bake but have a regular 'hard stop' time (often in the am).

Would never require id, bakers are free to do as they like. But it's great when the kitchen can function cooperatively.

>>16010

kek, love the 1st img

>>16000

chek't

appt went well with g?

>>16010

Perfect!!

TOP KEK doc

>>16010

Love dat loaf

>>15981

don't think it's about deserving, just happens sometimes. like they'll be a funny incident that happens. some bakers would hate any kind of name, want to be just anon. we're all different.

>>16012

Evening anon. It's good to see you. Thanks for coming.

>>16010

terrific, honored i'm sure

gimme soma dat corona

and a special gas mark straw to guzzle it thru!

>>16018

rough going

BMV, no title no insurance, get title, need insurance for tags, get insurance, start time midnight, BMV bent, finally, got tags, title and insurance, kek, 2 hours, he was glad to get out, ride around, tires more easily than before, chalk it up to the heat, thanks for askin, gonna be a long hot summer for him

>>16007

>>16022

hello my dear

welcome

(for the lady not you Teach)

>>15981

i have three..want one?

kek

>>16024

he's in good hands regardless.

>>16012

Hello, come on in and have some refreshments. Doc is the new barkeep.

>>16010

Bakers, have you any advice on timing you'd like to pass on?

It gets easier with practice, time

the gear will fit

it will happen

>>16009

Tanks to 'rusty baker' for creating this board.

>>16030

if ya can't find 'em, grind 'em…

>>16029

TIMING

I'd like to ask other bakers:

What do you do when you take a late bake?

Like a fast one after @300 or a slow one after @600?

Got any good tips?

>>15991

>>15992

>>15995

Good evening.

Plenty of stories for sure.

>>15989

The baking experience has taught me that plans require flexibility, perseverance, and patience.

Flexibility: ability to roll with punches and adapt to changes (e.g., high post volume, DDOS attacks, or inability to post images/breads).

Perseverance: sticking to the effort and committing to becoming better, with the understanding that personal health matters and plays a significant role in success.

Patience: "For you do not know the hour…"

These things apply irl as well as in the kitchen. A plan can change at a moment's notice, at which point the planner can adapt and follow through to still have it come out correct.

…

Bit of a philosophical answer, so I apologize if that sounds like pontificating.

Still, as one who used to prefer plans set in stone with dedicated timelines, the past several years (even the year away) have produced a more patient and adaptable approach that has proven more successful and less stress-inducing/prone to failure.

Curious to know whether others have had lessons from the kitchen translate to meatspace.

NOTABLES SO FAR

>>16013 Q & A on Timing

>>16016 About baker ID

>>16017 Keking pics here

>>16022 Fiji Girl returns

>>16027 baker offering niks?

>>16029

I've been using yours, dough post, then capcha, no problems till today, I was able to clone and bake like usual, no diff, the dough was in my bin till I refreshed, fuckery? Anyone know is the dough disappears cause I have no expiration on mine marked

>>16030

keks

>>16029

>>16035

noice notes

>>16038

One more time and gonna do a test bake

>>16029

when doing notes for you badass mofo's

usually drop at 3 and 6 hundy-the later so it can be taken and made your own for the bake. If it is particularly DDOS"y" will do at 550 to ensure plenty of time.

doc..I almost lost yesterday's right at 580 as this took a huge crap (when I least need it to)

Evening frens. Baker here, been away from my desk a lot the last month, working all the time. About to hit the sack soon, but thought I'd stop by and see what's up.

>>16040

we'd all survive gb

can always be put in dough nb

whenever

you are the greatest

notables are getting bigger and bigger

gonna tax us all

>>16034

flexibility really important

espec with new or 'weird combo' situations

EG

dup breads with Q posting in 'wrong' bread (or some bred that never got deleted from last week)

bakers always being confronted with never-before-seen experiences

Positive 'can-do' attitude important too.

Guess i didn't learn that here but before.

But you notice that bakers who are overly defensive, suspicious or unfriendly have a hard time enjoying the baking experience or getting along with other bakers. Too busy looking for 'fuckery' or fighting with other bakers (or anons). We all watch over the kitchen but you can watch wo turning into Jack Bauer, kek.

>>16039

Great.

Try to relax and just go with it.

>>16033

Late bakes can be tricky. You've got to be really fast of course and time is the main issue.

Firstly I grab the dough and post it to text editor, get it ready as usual, as quickly as possible.

Then I ready-bake the next bread so that that's all good to go.

Then with the time left I collect notables, possibly just starting from where the bread is at that point.

I post big red text asking for anons to shout out notables.

And… I always say at the fresh bread post, and / or the dough post, to "repost anything missed lb - baker got the handoff late. TY", or something similar.

This helps everyone understand why there may be notables missed and has always worked fine here.

>>16035

Excellent bun there baker. kek

NOTES AT 85

>>16013 Q & A on Timing

>>16016 About baker ID

>>16017 Keking pics here

>>16022 Fiji Girl returns

>>16027 baker offering niks?

>>16040 Tip on timing Notes

>>16043 Tips on being flexible and adaptive

Biggest things this baker has learned in the past month:

• documenting anything out of the ordinary is a really good idea. right in the notable list where anons can see it, with a post number.

• chain of authorship (however you choose to do this) will save your bacon from wrap-up smears.

• there's more unmarked kangs out there than people think.

fwiw

>>16041

Good evening friend, it's good to see you and great you've dropped in.

Everything fine your side?

>>16028

Thank you, very helpful anon.

>>16043

seconded

notable AF

relax, don't panic

bake, whatever it takes, get it done, then work out the details and flex to meet them

>>16042

>notables are getting bigger and bigger

more news now, things are moving fast

although last night, all anons talked about was CHAZ and i included many discussion in notes

good time to go a little deeper

>>16042

ty doc

and yes it would carry on if any of us were not around.

muh fee-fee's always when you faggots do that.

incidentally a heads up-will be gone most of sat(but here in morning) and part of sun-rage time in desert and needed badly

>>16051

thirded

Great advice

>>16041

Got anything you'd like to share from your baker experiences?

>>16053

can't do without you yo

the notables, uh

rage on bro, we all need it

>>16055

are you actually thirding mine or seconding doc's

>>16033

>>16013

I copy the dough to a text editor before I offer to take a handoff. It means that I have the dough ready to roll from the moment I accept, and lets me see if anyone else is offering to bake.

For me, the hardest part about timing is that I use TOR and sometimes I have to re-establish a new TOR connection several times before hitting an endpoint that isn't blocked. No problem for ordinary posts, but when baking it's a bit of an issue, and kind of serious for starting a new bread & getting the fresh bread posted before 751. I deal with that by doing the final notables a bit early, of course when depends on the speed of the bread.

>>16029

Tell anons they need to step up call out notables and add sauce where needed, cuz you're playing catch-up on account of coming in late. Then get your dough and set it up, so that all you have to do is add the new notables list and ck/dbl ck your bred number and title formatting. Then do an F3 search for notables. Try to post asap, with an early list of notables and let anons know again you are playing catch-up and seeking assistance with them calling out notables and adding sauce where needed, or grabbing Q post and formatting those for you. Tell them what you need. Take deep breaths, cuz your heart will be racing and hands shaking a bit. And then haul ass down the thread with your F3 search for notables. Don't delay starting new thread too late or posting final list of notables too late. Ask for add-ons and changes to be held to next bred. Boom! easy peasy kek

FRESH BREAD?

>>16054

>>16054

>>16054

check it out please!

>>16043

Agreed. Notable.

The positive attitude goes a long way.

>>16034

Great answers DB, thanks for sharing.

Interesting that what you've learned has translated into positive outcomes in rl as well.

Have a similar list and will post in a while once it's typed up.

Thanks again.

>>16059

a nice people free (hopefully) environment in the middle of bumfuck nowhere-why I had to do the starter..not gonna be "that" guy. just 4 people

>>16061

Both!

kek

>>16051

>>16043

this is it. A baker that just rolls with it gets support from anons. Saw it happen live with the riot break-out.

ANONS kept this baker …able to keep going for 7 hours, kek..

Notes can be pulled forward. Just get the Q drops and keep hitting page end…

>>16057

>>16048

Evening frens, missed the hell outta all the fun y'all been having lately. With Q posting every freaking day and such. I been working ev freakin day it seems, for weeks on end. But I'm good. Had to make some car repairs also, pain in the ass on a rare day off.

Baking experiences;

I'd say just jump in there, whether it's early or late in the bred. Just do what you can to help and assist other bakers, this will help you hone your skills. Like I used to in the early stages, do a lot of Q post formatting and post that for the baker. Even if I though someone else would do it, I'd do it for practice. When some anons are pissy, just ignore, unless it seems legit. If they seem crazy or weird, just ignor and focus on baking. Get in that zone. When your hands shake and your heart is racing, just take deep breaths and roll with it. Anything you f up, bakers will fix! Timing is everything. I try to stay ready to bake with templates, when I think I might get a chance to bake. Get familiar with how the bake goes at say 650 or 600 or 680. It'll vary depending on the speed of the bred, so make judgements as you're collecting, if it's super fast start getting ready super early.

>>16062

>do dough before offering to bake

yes, that helps with later bakes

also, last bread i posted some stuff on what happened when anon started posting his own version of the notables (reformatted? IDK) and saying they were 'jacked' (etc) late in the bake.

It's here >>15894

Just old him "i'll look at it next bread"

But i had to learn that

Used to get behind trying to answer notables questions late

Posting a semi-final notes list early (like around 630) can help avoid legit last-minute inquiries

Try to 'out' the shills with good last-bake timing

>>16072

>I try to stay ready to bake with templates, when I think I might get a chance to bake.

Really good point.

if i let things get too messy, then i'm not ready for those 'baker must leave hard stop' moments.

>>16065

looks guud

didn't see dough post

might get used to getting that in

also, a tip

when dough post is done, got to top of page, click on new thread post # x3, mark it fresh bread, copy and paste in old bread, dough link is guud

>>16063 Good tip here

>>16073

Very good. After a few bakes you begin to notice anons with probs and add-ons galore at the tail end of nearly every bred. Be firm and let them know next bred, kitchen is hot. kek But if you do post notables often and early, they have way less chance to mess with you at the end.

Hey all. Hope everyone is doing well this eevn’n?

>>16078

he made it

how goes it wnb?

>>16078

hey wnb how goes it o7

>>16065

"debt slave"

(still kekking)

looking good

got everything in for each page just fine

take a look at the formatting for bread titles

Little picky thing, but the colon after the bread number, matters for aggregators, a detail often missed

making mistakes is good

now you'll never forget

dough:

>>16078

Doing well.

Good to see you.

Hope things are good on your end.

>>16034

>Curious to know whether others have had lessons from the kitchen translate to meatspace.

not only in/by/for the kitchen this entire experience has rounded me off as a person-was always angry prior to this-various reasons both personal and relating to this stuff (because I'm sure most of you agree-knew something was not right).

All of this over the last 4 years or so has had a tremendously positive influence on how I handle changes.

When the baker assist thing started-still had much angst that had manifested itself from all the drops and info uncovered.

The shut down last year in Aug was the cherry on top regarding patience

I have all of you, POTUS, team etc to thank for that

>>16062

Was wondering about that, thanks!

>>16078

evening faggot

>>16077

yes

if anything i overpost

one thing is you do gy:

ghosting halfway thru is common for really slo breads

i used to combine the last notes with ghost post

but then i'd always make a mistake - always

so now i post a little earlier and ghost a little later

ghosted this morning and wnb arrived 2 minutes later

>>16078

hello baker

nice seeing you this gy/early am

>>16047

Hi ya kekbees, can you explain your 'chain of authorship' in detail? Thanks

>>16068

Sounds beautiful gy, nothing better than raw nature for getting back to yourself and feeling your soul.

>>16072

Top advice right there. Hope you can get back in the kitchen soon baker. Your gloves are still hangin' up in there. No-one's borrowed em they're so covered in dough. kek

>>16063

Great tips. Like the search for notables. I'm gonna try that. Thanks.

>>16078

Heyy wnb, good to see ya. All great here thanks, class real comfy.

>>16075

I forgot the dough post, rememered after I walked away and put it in there,

Just a question here, maybe I'm dumb or anal but, I posted a NOTABLES and my notes disappeared from the reply box.

AHHHH!

I copied from post to text editor and carried on how is that done or how do you guys do it?

>>16078

o7

>>16083

>last Aug

tortuous

trying to do digs on VOAT -

or post on Twatter -

don't get me started

there is just nothing like an image board

for the work we do here

>>16089

dough post seen

guud

not understanding what you did

you posted, like hit the reply and then they posted?

they just disappeared?

>>16081

>Little picky thing, but the colon after the bread number, matters for aggregators, a detail often missed

I never noticed that, but thx

>>16065

Great bread, new baker! Congrats!

Looks perfect from here. Nice work.

Try posting your dough post on the end, with your pastebin link. It just gets you used to doing that step.

Here's a tip we had in the tip bank about titles and the formatting -

BAKING TIPS

NUMBERING OF THREADS AND NOTABLES

Archiving scrapers, news aggregators and scripts such as Baking Tools all rely on us formatting the thread numbers and notables batches correctly.

If they're formatted incorrectly the automated scripts these services use don't work.

Here's what you can do as a baker to ensure they're correct

When you first receive the dough -

• Check the notables batch numbers are correctly listed

• Check the Previous Notables batches that all threads are included

• Check the thread title format

• Check the thread number

NOTABLES - HELPING ANONS AND NEWS AGGREGATOR SITES

It's been requested that we ensure we're noting the actual notabled post, as sometimes the nominating post is notabled by mistake.

Correct title formatting for scrapper sites:

Q Research General #[XXXXX]: [Title] Edition

Example:

Q Research General #848679: The Title Format Edition

>>16079

Did a 25m ride.

>>16080

KB! Missed u this week. Ships passing in the earlies.

>>16082

Hey DB. Yup all is well

>>16085

Sharp g

Nice Digs bro. That a rental tux?

>>16082

>>16041

lord, how could I have missed tx Q

hey tx, how goes it?

>>16095

stopped raining here, cool now, will get my laps in soon

gonna want to be active here pretty soon, sitting at a desk has never been my thang

keks

>>16091

actually used an account on twatter that was created in 2018-glad to see the backside of that place.

It has it's place and usefullness-soc media just not for me.

>>16095

I have the jacket-mebby you'll see it one day!

>>16098

At the parade for sure!

>>16065

Great job anon! Here's the errors I see;

1) TEST BAKE # XXX61

S/be

Q Research General #11111: Test Bake Edition

2) incorrect bold formatting;

‘’’#xxx61’’’

your( ') here is different in the first set of 3, so no bold

3) Too many spaces between notables:

>>16043 Tips on being flexible and adaptive

(Only need 1 line space here)

#12260

(No line space here)

>>9579402, >>9579409, Pentagon War Game includes Scenario to Respond to Domestic Rebellion

4) Too many line spaces here;

>>9579443, 12260

'(Only need 2 lines spacing here)

(And here)

Previously Collected Notables

>>9577809 #12258, >>9578664 #12259, >>9578664 #12259

>>16097

You started a big bruhah today cakes with the private paste in. Kek

>>16087

thanks for asking. a "chain of authorship" allows an individual to be able to prove their own capacity to "be" what they state, whether they are anonymous or not.

kekbees uses a challenge-response + 2 factor auth. method, just like Q anon does on their own locked board.

More details and complete disclosure of what kekbees does is available here → >>>/doughlist/53

>>16101

Pastebin

>>16100

ah, notables always double space if taken off the board, that's why keep them text editor or pastebin, correctly spaced, before posting

>>16096

Going good Doc! Just working all the time, barely get to get online lately, except to lurk a bit. Y'all been holding it down nicely.

>>16095

I've not been able to bake since last week.. Too much of a slidesho :/

>>16094

Thank you! I did not give my bread a title!

>>16101

it wasn't private wnb, I checked the settings myself, two bins disappeared from my pastebin but here's the kicker, I did the capcha and had them to bake the next bread, X2, next kicker, they saidthe couldn't track 4 breads, I only did 2, there was fuckery, maybe tech but not private pastebin, I assure you

>>16089

Some things like the dough post formatting evening get really easy because it's so automatic

Automaticity is important, bc it provides that extra 'cushion' needed for really fast breads and other situations that put you on cognitive overload.

NEW BAKERS

Don't worry about making dough repairs.

New baker was baking gy twice in a row. I think both times, he inherited dough problems. Yikes!

Most common problems concern misnumbering of past breds or notables.

What to do?

If you're alone, just LEAVE IT until another baker or oldfag arrives to help.

Focus on making sure (if you can) that the CURRENT bread # and notables list are ok. And if you screw that up - well, don't worry too much, it can all be fixed.

LEAVE A NOTE for next baker. If you're not sure what to say, just

"I think there's a problem in the dough"

Even that's enough for an experienced baker to work with.

>>16104

So true, tfymw fire in the kitchen and you copy/paste something like that and realize you must now delete faster than you every have. kek

>>16105

caker will always defer if you get on to bake in ams, kek

hope you can get back to it

understand being kept busy

>>16108

Hmmm. Stuck up for you anyway. The Kun was not a baker’s fren today.

>>16094

Funny you should post this,

kind of goes along with this:

>>16109

We tell new bakers to bake slow shifts like gy

but if something goes wrong, they are probably on their own. That's why we pay bakers like wnb the big bucks to 'catch' the gy breads that go astray.

>>16103

>>16109

>>16111

Yea, I keep saying if I can get up a little earlier, maybe am bake. Lord knows I'm having withdrawals. I'm usually exhausted on the other side after work. I may lurk late, but my eyelids heavy and my brain too slow to keep up. kek

>>16108

they get a little over-dramatic when problems arise that is for sure. Was gonna ask wut habbened but it really does not matter in the big pic

>>16098

>soc media

not for me either

too glitzy

but at least i finally learned to use twatter (sort of)

useful at times

>>16116

they kept screaming to do the capcha right away or the dough disappears but I got mine marked no expiration and when I did capcha I was able to clone and go, had the doughs on chine, refreshed and suddenly they were gone from the bin, tech issue?

>>16113

It must go into a trust account cause I haven’t seen a penny of it! Rest assured, I can clean a kitchen lol.

>>16104

>double spaced notables

If i have to copypasta a long notes list, i just take it into MS-Word and select Merge formatting, then paste it into Notepad++. Quick and easy.

>>16100

Thanks for advice,

#1 S/be ? don't understand this

#2 difference in comma's ? using a mac and text edit, try to copy/pasta most things

#3 doc responded to this but how to avoid?

>>16115

I will gladly step aside for you. If you want an early just let me know

Thumbs-up.png

>>16119

I'm sure it'll be there by the time you retire, kek.

I know you clean the kitchen a lot. Remember how i recently told you that gy anons are afraid of the 'Wrath of WNB" if they don't keep the kitchen clean. And gy being what it is, that happens pretty often.

>>16121

you can't

just take your notable, paste to text editor or right in the dough

if you are copying notables from the board they will always be double, period

What the baking experience has taught me -

• Patience:

Patience with myself for getting things wrong at times and working to improve those skills.

Patience with the plan.

Patience with shills. They're sent to try us.

Patience with anons. Although an eclectic mix, we're all in this together, one hand.

• Resilience

Handling hundreds of new scenarios and situations has built skills and extreme resilience.

Handling hundreds (thousands?) of people in a situation has built skills and resilience.

When I've felt tired and down I've taken a few days or week off and come back fresh and full of resilience.

• Rhino skin

Being called every name under the sun and hassled continuously has developed an extremely THICK SKIN!

I can take anything now irl and on the board. That feels good.

• Reactions

My reaction meter sits mostly at a 2 now and that's when stressed. kek.

Before this experience I reacted much more and had a higher meter reading most of the time.

Anger has subsided because we're doing something to help this situation, and also now I CHOOSE to react, rather than simply reacting as previously. Baking has taught me this.

These have all played out really positively irl, in business and in personal relationships.

I'm much more zen and easy going now as a result, and confident in having developed and honed new skillz.

There's much more, but already I've written 'so much text'. kek

>>16108

I wasn't there and haven't seen but accidentally baked an emergency ebred yesterday evening. Cuz catalogue was frozen, not even thinking to ck index. When I looked at the other breds, the pastebins had been deleted about 4 back. So I panicked, cuz 621 posts on last showing bred had been there for at least 30 minutes, when I'd cked prior. So, I ebaked, then cked index cuz it wouldn 't post. Find y'all there, just trollin' and rollin'. kek That was yesterday 6:30pm or 7:30?

>>16094

Damn colons are always getting us in trouble!

>>16118

could be..can't really speak to those issues (paste) much. still can't see them

>>16107

If you've time bake a couple more quickies and give them a title and dough post.

It's best to do a good few as the steps then seep into your memory.

>>16126

so, the board froze up today and that makes the pastebins disappear, weird, I figured it was tech because no problems with capch after dough for weeks now, pastebin is gonna drive me to drink hard, I swear!

>>16123

Habbened just yesterday. You get 3 bakers on a 6 hour bred. Kitchen gets a little dirty.

>>16118

Sounds like a tech issue doc.

Pastes can disappear with a guest acct, but not on an accounted bin.

>>16108

doc, i think the baker critiquing you may be the same baker that took me apart last night for no reason. just be aware.

>>16112

this was the baker you handed off to last night when another baker asked for more complete handoff. guy thought that was me asking and blasted me later. didn't see my reply saying no. again, just be aware. i documented it in prev. thread to track the situation. seems like we've have a handful of bakers who are pretty irritable. or something. but don't want kitchen friction, will try to smooth this one out if i can.

>>16130

Doc, did you see the new trick with pastebin? Donno if it'll help your situation, but here goes if you didn't see it.

What If I Told You…

You could bypass all captcha on Pastebin?

It's true. Here's how to do it -

For those with pastebin accts -

• Be logged in

• Create a new paste, enter your title (Thread number, date or whatever you do)

• Enter some random letter text, just one or 2 characters (gggggg)

• Save the paste (notice no captcha)

• Click 'edit'

• Remove your random letters

• Leave your paste open and ready for your dough drop

• Paste your dough

• Click 'save paste' (notice no captcha!)

Et voila

>>16132

had to be cause I went through and mine is marked never expire, all public, lord, not sure I'd know how to make it private again but no reason to try it either

>>16118

Funny that this morning I was doing my first bake and was logged into pastebin but it said guest. My session hadn’t expired or anything. Logged in again and it went to my acct. was pretty weird.

>>16122

yes, well aware.

documented what happened earlier in the thread in #17 at the bottom. very weird situation. same baker was before me both last night and night before. see also >>16133

will try to mitigate.

>>16135

Yea. Pastebin sometimes goes down as we've seen, but haven't heard of pastes going missing ever with an acct.

Could easily be something with pb server-side.

>>16124

OK, thx. Hope I remember!

>>16136

if you change browsers that can happen.

>>16121

You're welcome anon.

1) Should be

2) versus í' (I don't know the key combo for that backwards apostrophe over the i in bold. It looks like you have a backwards apostrophe then '' (two regular apostrophe's). Or you've maybe used an apostrophe and a quotation mark ("). It has to be 3 apostrophes to make the bold work

3) No way to avoid this. Just know if you copy paste a list, it's gonna need editing when you transfer it. No biggie, if you have to. I've done it and deleted the extra spaces, with lightening comign off my fingertips. kek Otherwise, if you are collecting each notable and putting in a notepad, as you collect them, this is not a problem. Only if you are picking up a list from someone, coming in late or midway, or from a note-taker, copy/pasting their list, will you have this issue.

>>16112

I appreciate it, I was listening but what they were saying wasn't making sense, all my settings were right

Any questions new bakers, bakers?

We'll call it a wrap around 10 est, although feel free to stick around and relax.

>>16121

#1 s/be = should be (i think)

#2 you need plain commas like these '''

(one reason to use a text editor) not the kind you get with fancy fonts in word, etc (where the beginning of the quotes has dif commas than the end)

#3 avoid by making sure the notes are single-spaced (which you can always do manually if the list is short)

>>16140

I’m pretty steady eddy with my apps. No change in browser and no cache clear. Was just a pastebin fluke I guess.

>>16102

Copied and saved, cheers!

Will be asking a lot more questions about that later… :)

one request regarding ghosted bakes (and I know it may not be practical at times) if you can drop what you have: note-wise on your ghosted notify it would help me out tremendously.

I still cannot see anything in pastebin (long story)

and if I grab it and start doing notes I have to go all the way back to the top and just begin fresh

>>16115

there's a pretty big gap in the late gyard and early am slot, so if you are around then, you can often pick up a bake (perhaps one that's been ghosted). i did it this morning, picked up a bake at around 400 (was REALLY slow and first baker ultimately had to leave). I baked for maybe an hour or hour and a half and then handed off to wnb.

>>16130

Well, this happened to me last night. I had just got home from work and chillin like a villain, eating and seeing what the normies were murmering about. First checked catalogue and it said 621 post, switched over to social media to ck out the buzz, came back like 30 min later, bred still at 621. Back tracked all the doughs pastebins were deleted, 4 breds back. So I emergency ebaked and then when that froze up, went looking at index and found y'all just trolling along like nothing happened. But yea something happened kek

Bakers, wanted to run something past y'all and get your thoughts.

When doing the practical baking classes the videos take a few minutes to upload, leaving me unable to check posts and reply to posts.

Means the teach (may not always be me), can't interact much with the class.

As a way of finding a solution I thought to upload them to a YT chanel, keeping them private so only we had the links. Regular YT'bers wouldn't be able to see them unless they had the link.

I wasn't sure about this regarding making them more public and on another chanel, and gyb had the same reservations.

At this point it's a choice of keeping on as it is w/o much instructor interaction on the baking sessions, or uploading them to another place and being able to embed them.

What do you think? Any ideas?

>>16147

Not sure exactly what you are requesting.

You want note-takers to post their notes in the bread, then link to dough post, so you can find the notes?

>>16142

All done and done. Anons have short memories. man my legs feel like their gonna fall off. Did 78mi over the past 3 days. Taking the morrow off.

>>16133

I called him a shill, said i had the dough just fine and he came back and called me a shill, but how could I bake if I didn't have dough? My settings were all guud, he picked it up but used a guest bin, numbers baked later, I didn't see a change in character but I didn't get to stay long either, check him out, I think it was numbers who gave veli a run the other day on handoff, me too, confirmed himself, told him that was my line, he needed to wait for it, kek

ya'll thought I was timid, didn't ya

>>16151

requesting if a baker "ghosts" to actually post the notes they have along with that notification instead of just the pastebin

Do bakers have cap record of their first bakes? Might be cool to posts those for posterity.

>>16094

Teach, I'd like it, if you would talk about memes. Last week a baker id'd their memes… And I deleted a tonne of pepes, as not to use their's any further…

>>16131

meant to respond to this post of yours rather than the other

>>16137

>>16153

I was peek’n and it was a legit bake afterward. The whole thing was rather surreal. Your sure didn’t back down tho. Good!

>>16153

is "numbers" the baker with the number series as a 'moniker' i think it's "baker36947365" or something like that?

So, I was here early this AM, PST, and had to go to INDEX to find current bread.

How does baker deal with that?

Post early?

Back to index and post from there?

Did I answer my own question?

So many questions…

>>16146

shadilay o7

>>16130

Well, I may have confused you. What I mean is, I copy/pasted the dough link in and pastebin showed it as deleted. So that's why I panicked. I was like rogue baker and for some reason nobody made a new thread! kek But anyway, I copy/pasted 4 bred/dough links back and all were deleted on pastebins site.

>>16134

I'll give it ago tomorrow I think

hope I don't lose it

will review

thanks teach

I don't mind the capcha, really, this losin bins is a diff matter

>>16156

Sure.

Do you mean they put a mark on them as theirs?

Or just said a pepe was theirs?

I don't think someone can seriously call ownership over a pepe or another meme, although some have their own avatars for baking and through respect no-one else uses them.

What happened?

>>16154

oh i see

you don't just want pastebins

but a list in the actual bred

i prefer a 'bread list' as well

even tho i can do a pastebin

with long notes just use Word as an intermediary and it's easy to list 'em

see >>16120

>>16163

Sure, understand.

How about as a backup, posting the doughs to hastebin as well?

I know a pain double pasting, but maybe better until whatever it is with pb settles down.

>>16160

Bake from index. Really same as baking from the catalog.

>>16160

Sorry for the double reply… board lag will determine how early you bake. It’s a feels thing.

>>16155

Think this is mine

>>16165

yes…

I'm all caught up on the mechanic(s) side and use notepad as it is not going to crash like the rest of the shit on this 'box-habbens frequently- but when I first did the notes jan' 19 I did the newfag double space thing

got a "talking" to-kek!

>>16158

not backin down, shills don't get no dough from me!

>>16163

Agreed

>>16150

I know videos are helpful for a visual learner. I found few and far between when training to bake. It seemed so confusing just reading it. Anyway I figured it out and was like, why was that so hard to get? kek I wouldn't want too many eyes on, just because shills might get desperate enough to bake, to f with us. Seems nothing else they do works on us. Not sure the best way to post.

>>16167

the index is faster than the catalog on a good day kekek

>>16167

Because at the top of the INDEX is a Crate A Thread link right?

>>16155

Sadly no. No capped (you).

Was in December 2017, if it helps put things in perspective.

May find it in the archive later.

>>16150

i don't have any great ideas, i'm afraid

Except one: maybe ask new bakers how much they use slides vs vids

I've seen some say they prefer just the slides

Bc they are already so useful

there are a coupla situations where vids are espec useful: for showing to how make room in notables and for showing the LAG problem.

How would it be if you only used those?

(Not saying to do that, just floating it as an idea).

Anons could still access the vids on their own, but maybe you don't have to teach with all of them unless you think it adds a lot of benefit.

>>16166

I actually did that but guess what, got a something went wrong, pissed me off, came back later, just fine, have it there now, see, tech has got to be something to it paste and haste @ the same time? Sure

>>16155

didn't start capping mine until baker checks started up last year.

I've got some you's nobody would believe though..

>>16179

and even at that, didnt start regular caps till this year.

>>16147

ah

ok

got it

>>16173

Happy to hear the videos helped you anon. We all learn differently so it's importan to have them I think.

And I hear you about uploading them.

Another way could be to have them here but on another page, so teach just has to upload the slides and say 'here's the video series', go here if you prefer video.

>>16177

That's true anon. Most of the videos are probably not needed, just a few as you say. Good ideas there. Thanks. Could really work.

>>16169

Damn teach. Ancient. Mine was pretty funny. I said, I’ll take the ghost bake and BV was like, no prior bakes, but OK. Anons of course had their say. Will try to remember to post here. Not at the cmd ctr right now.

>>16171

Dats muh boy.

>>16160

I always have multiple windows open.

1) Catalog ~ to bake new thread

2) Catalog ~ to refresh, to find new thread when catalog 1 freezes up or stalls

3 Index ~ for trouble with 1 or 2

You should bake from both to get used to either and prob will favor one over the other. That way you are ready in a pinch. I always have a heart attack when I have to look for Index when struggling with catalogue to come up, so I get both up and keep them up while baking.

>>16175

Correct

>>16178

Bugger. You had a hard day doc! Feel for ya bruh.

That's what I'd do, to save the dough and my skin from anons. Back it up twice.

>>16149

interesting, so not me, as if I could manage it if I wanted to, either someone at pastebin or tech issue, ddos last night, right?

I might be crazy but not completely

>>16156

not sure any baker has a certain pepe as an avatar

>>16160

Also, I always prepare to bake early if there are any issues, but I also don't like to push my luck and wait too long on an easy going bred. You kinda get a feel for it after a while.

>>16185

THAT is a great Tip right there!

>>16174

most days it is, in fact, I often post thread in catalog and pick up from index, except my threads have been going straight through, catalog and index, very, very noice

>>16171

and you shouldn't

<3

Yea. Seems an age ago on one hand and just a month or 2 on the other.

Would love to see yours as well, and the others. It was the same when I did it, it was 5am EST and no one to bake, in an absolute jam I said I would.

It was just cut n paste then, no notables, but adding the Q posts.The biggest stress was trying to keep it in good hands so the shills wouldn't take the bake and change all the links. Fun days.

When was yours and did you just dive in?

>>16134

I've used that trick

but have to be careful is time is short

it's a GOOD ONE

but i've got habits around pastebin

and sometimes wind up doing thing in an order that doesn't work

if i can slow down during the bake and track what i'm doing, it's great

just not automatic - yet

GREAT TIP, Teach!

>>16192

I only have it go straight through sporadically.. usually it's post the bred → open a new index/catpage

>>16185

I would have a coronary issue if bread locked up midway through

>>16109

Gyb, if the #edition numbers are incorrect, would you like me to count out, to the correct number and post the breads from there or continue to use the wrong sequence? For someonw else to correct?

>>16163

glad you mentioned the thing about losing bins

so we can all be on the lookout for that

since i always have a paste in notepad++

maybe not sure a problem for me

but if i worked just out of pastebin

not good!

>>16197

Kek, then this ain’t for you. Always something going wonky all the time. You just to learn to adapt and adjust quickly.

>>16169

Cool Teach, tx.

>>16197

it will habben..count on it.

>>16182

haven't check lately but i thought they were loading faster than before. No?

>>16195

Any time. I know what you mean about baking habits, we all have them, that way we can semi-automatic.

I like to change habits sometimes, just to keep sharp. Maybe I like to make m'self work harder though. kek. Good luck. I usually prepare the new paste like that at the start of the new bread. Plenty of time then, then it's all ready and out of the way if anything habbens. Q or whatever.

>>16197

It's ok, as long as it doesn't kill you, you will learn new tricks each bake and will hone your skills. It's best to be ready with all your stuff up and open and for me, I set up dough right away. If shit happens it happens, and it ain't no surprise when it does kek.

>>16203

Unsure about loading, havent checked, but they still take the same time (ages) to upload.

>>16183

my first bake, mv literally told me he was going to handoff and that i should take the handoff. Like someone pushed you outta the airplane for the first parachute jump.

>>16199

word, doubtless we'll find out more as time goes on. also using notepad++ here..

>>16197

oh guud lord, you need to rethink the program yo, extreme sports this can be, not for the faint of heart

>>16197

What would you do? (ignoring the coronary, kek)

Practical steps I mean.

>>16194

teach, I'll be back next week and I intend to try more test bakes, but I know if I try to bake a real bread in real time I'll be way behind.

I know you guys have you'll get used to it but…

Anxious about that.

Being behind…

>>16196

Me too, almost every single time.

>>16199

I keep fresh Q's, not so much notables

they can be reconstructed easily but I generally keep an up to date raw in note++

>>16207

Funny. Can imagine.

>>16210

I’m audibly kekking right now. It habbens ALL the time

>>16197

>having a coronary

you just think you would

at least, i did

was TERRIFIED of 'going live'

but did it anyway

and it worked out

Even Rusty said his heart was racing

when he did that first bake

after nb encountered the 'no more threads allowed' message

great presence of mind, posting that before end of bread, so anons would know

kudos! >>16187

>>16211

If you are interested I can take you thru a live morning bake. Just did it 2wks ago and new baker survived just fine.

>>16210

Just keep several windows open of your catalog and index pages. Keep refreshing, talk shit to it, and badabing badaboom, she will appear!

>>16211

hope so, just remember, baking is most important, it takes a few minutes to prep for and a few minutes to do, rest of your time is in the bread, notables might suffer a bit but the bake is easy to set up and execute, get comfortable with that and he rest will come easy with time

>>16215

Kekekek

>>16218

Daz it!

>>16216

Yeah, learned that one a while ago, not being able to get a bread through. If anons know and bakers as well, they'll battle station up and help sort it out.

It's good to do that if you're having connection issues as well, and ask for someone to be on standby if you don't post for a while.

>>16198

if you have the time and presence of mind to detect which bred number is correct for current bake, use the correct number. At the dough post, say there's a dough problem and request help. If no one responds (eg, during gy), just do your usual bake and pass along the message about the dough problem/numbering problem to next baker). If you ghost, leave a message on the final "BAKER GHOSTING" post and link to d'oh.

Always link all important info to d'oh post if you ghost.

>>16197

I had an instance where

posted final dough @675 .. bred immediately locks right after the refresh so don't even know if the bred will even come back for me.. soo.

make dough, go to post new bread.. it locks. entire browser just.. dies.

Fine. start tor…. that dies too.

CTRL+ALT+DEL. get rid of all browsers. start new and find out if the new bred even poasted or not… it did! All was well and still snuck in a new bred poast.

Did it get the blood going? Yis. Did it work out? Yis. Did baker win a lottery? Probably.

Just stare the bullet down. it'll fall. If it doesn't someone will ebake.

>>16214

He was very pushy!

>>16217

wnb the best, learned from him in am's

great guy, patient, polite

fun as hell, he's guud!

let him show you!

>>16210

Also, as soon as you hit start a new thread, go to your dough and copy/paste page 2. Then keep hitting refresh, cuz when it comes up shills are waiting to shit the bred. Put all that anxiety and adrenaline (mentally) into your fingertips and give 'em hell. Just do your best, that's all you can do.

Apology from me

For messing the numbers up last week. Man.. all the mess originated with me. I'm sorry for you all who had to sort it out. Thanks a million and again, I'm sorry!

>>16164

Some of the memes wouldn't work because of the file type. Got that sorted, tyvm.

But last week, week 17 this baker wrote >>/comms/15581 and refered to >>/comms/15545 pic.

>>15610 gyb mentioned being able to id some bakers through their memes

And doc was talking about who's meme was who's… >>/comms/15628

That why I would like for you to talk about memes and pepes please?

>>16220

never encountered that message before

good to know how it works.

>>16210

KEK!

Find index,

find post a thread link,

post a thread,

carry on,

>>16211

Take it easy anon. I think if you did it now you'd be fine though. If you get 5 or 6 notables from the start of the bread you can relax a bit. Ask anons to post any missed, gets you off the hook.

If you're getting the chance to start with the legendary wnb I'd take it. Really. You're lucky.

>>16224

How many single malts do I owe you now? Lol. That was nice. Ty fren

>>16222

'Membering how much fun it was waiting for breds to post for 15 mins last Nov. And how we have 3 bakers going as a result and someone posted the image from the this-video-will-get-donald-trump-elected vid (coz he was using Tor and it's all he had). And then Q posted in that thread coz it wasn't locked for hours…..

fun times

>>16226

what mess?

kek

short memory

>>16226

Damn fren! kek jk We all make mistakes and it do hurt tha feels, but it's all guud. I didn't have to clean up cuz I was workin' but I would have if I was there. I don't mind, cuz I know someone would do it for me.

>>16227

doc watches memes, likes memes

we all have them to throw for ID

not such a thang now but was for a while

>>16229

Dats some joe friday shit right there! Just da fax!

>>16227

Some bakers may use certain memes, but it doesn't mean other anons can't.

I presume they were just talking about knowing each other in the dark through the memes each other used, that's all.

Correct me if wrong, doc, gyb.

>>16231

nice hell!

Truth yo!

>>16226

What a lot of fun that one was

Look:

you only made the first mistake

there were others!

a veritable cascade

(this was the one time it wasn't me)

ultimately pretty funny

espec when new baker after it looked like everything was fixed put in the wrong bread number and it all started again.

Even BO screwed up the numbers and we had to adjust.

Wild.

>>16229

That's the SPIRIT!

YES!

>>16226

Shit happens in the gulch. Owing mistakes == forgivable.

>>16239

as the result of BO error, we had no notables for one bread (coz it was just 'anon filler')

Shills spend the whole day whining how the notables were suppressed by baker

So i later added an fake link so it would LOOK like there were notables (no gap)

Really funny, just couldn't catch a break.

>>16237

it's true

no one else uses strange though some damn imposter likes muh cakes

gonna shoot the mofo if I find em yo

Memes…

This cracks me up…

>>16125

I really like what you wrote, sounds positive and a permanent move forward.

>>16233

The thread number mess that the bakers worked all day to fix. kek

>>16234

Thanks. Yeah, just felt bad b/c I started the cascade.

>>16239

Damn… knew it was bad but.. kek

>>16242

Geeze…

>>16241

Thanks fam. I'm really workin on the numbers this week!

>>16227

i'm using Night Watch now for meme

Nice way to say hello to bakers, sort of check in, wo/namefagging

Not that i care about namefagging

but it's shill fodder

using an image shuts them up most of the time

and of course it's fun

mv is the hardest one to track

loves changing up the memes,

can barely follow him sometimes