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!

||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

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

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.

>>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?

;-}

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!)

>>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.

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

>>15975

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

>>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

>>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

>>15978

Always ok to do a test bake.

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

o7

>>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

>>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

hi anon, welcome.

forgot to namefag….

>>16003

we'll just use our imagination.

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

>>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.

>>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.

>>16010

terrific, honored i'm sure

gimme soma dat corona

and a special gas mark straw to guzzle it thru!

>>16022

hello my dear

welcome

(for the lady not you Teach)

>>16012

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

>>16010

>>16009

Tanks to 'rusty baker' for creating this board.

>>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?

>>16029

>>16035

noice notes

>>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.

>>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

>>16041

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

>>16055

are you actually thirding mine or seconding doc's

>>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

"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:

>>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

>>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

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.

>>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

>>16098

>soc media

not for me either

too glitzy

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

useful at times

>>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.

>>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.

>>16094

Damn colons are always getting us in trouble!

>>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.

>>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.

>>16136

if you change browsers that can happen.

>>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)

>>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.

>>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?

>>16131

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

>>16137

>>16153

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

>>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

>>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.

>>16156

not sure any baker has a certain pepe as an avatar

>>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!

>>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!

>>16169

Cool Teach, tx.

>>16182

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

>>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.

>>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

>>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.

>>16214

He was very pushy!

>>16220

never encountered that message before

good to know how it works.

>>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 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.

>>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.

>>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

>>16247

this is the meme

>>16246

It was kind of fun for me

bc is was there when you originally skipped the number

and somehow, every time the issue would come up, i was there and would make corrections - til the next time

it was pretty easy coz i knew what was up

the hard times are when you have to go tromping thru the breads, trying to find the problem

this was just funny

>>16253

*i was there

>>16251

nobody should have fits about baking mistakes

EXCEPT SHILLS

coz that's their job

don't want them to be outta work

by taking their job from them, do we?

>>16257

it's not tired

my fav

>>16261

yes those all night riot breads kept everyone up

even when not baking

>>16263

>what bread am i in???

>>16264

every time someone talks about "slides"

in this class, i think of this

<<<

yes, correct colon use would be good

but when i see new bakers who don't use them correctly, seems like they do other things also that indicate they are not coming here for feedback

which is okay

except they may miss out on feedback that catches small details like this

>>16267

this is mebbe same bakah who was blasting me last night and hating on the baking seminar for good measure

crabby, bossy, no sense of humor

need attitude transplant

but if they bake, they can have the kitchen

we need all hands on deck

even the crabby ones

>>16276

going line dancing, baker?

like to join you.

g'nite, have a good one.

who knows? maybe we'll meet again

early/late.

>>16272

nobody uses it

funny, i developed it before i knew nwb stood for 'night watch baker'

he used it once, then realized i was using it

and stopped

what a decent guy

i love his meme, you know which one

never seen it except when he was posting

>>16275

i was on bakers meta talking with Rusty

>>16297

G'nite friend.

Have a great week, probably see you real soon.

Thanks for the great classes.

>>16306

you got a point there.

>>16309

you're a target for those reasons, but most of all you're a target simply because you bake - and baker regularly. Big goal is always to completely wipe out the kitchen.

>shark tooth cat

that's one's scary, man

>>16320

BO doesn't tell anyone to GTFO, not even me. Never banned me either. I'll give him that.

>>16326

that colon thing is a big deal to aggregators, it's a marker, apparently

Well, guess you guise really are leaving

See you tomorrow, always a pleasure.

>>16330

What the fuck did you just fucking say about the baker, you little bitch? I'll have you know that this baker graduated top of his class in the Navy Seals, Baker's Division, and have been involved in numerous secret raids on Al-Quaeda, and have over 300 confirmed kills. Bakers are trained in gorilla warfare and we're the top snipers in the entire US armed forces. You are nothing to us but just another target. We will wipe you the fuck out with precision the likes of which has never been seen before on this Earth, mark my fucking words. You think you can get away with saying that shit to me over the Internet? Think again, fucker. As we speak we are contacting our secret network of baker spies across the USA and your IP is being traced right now so you better prepare for the storm, maggot. The storm that wipes out the pathetic little thing you call your life. You're fucking dead, kid. We can be anywhere, anytime, and we can kill you in over seven hundred ways, and that's just with our bare hands. Not only are bakers extensively trained in unarmed combat, but have access to the entire arsenal of the United States Marine Corps and we will use it to its full extent to wipe your miserable ass off the face of the continent, you little shit. If only you could have known what unholy retribution your little "clever" comment was about to bring down upon you, maybe you would have held your fucking tongue. But you couldn't, you didn't, and now you're paying the price, you goddamn idiot. We will shit fury all over you and you will drown in it. You're fucking dead, kiddo.

>>16460

Great idea, anon.

Class on "Q Bakes" would be great.

>>16301

There IS some info in the new dough FAQs about them:

>>15922

>>16594

Hope your departure isn't for long. You add a lot to our work, not just baking for insights based on experience, historical info, etc.

>getting paid

Well, i figure it's kind of a compliment to get asked 'how much do you get paid?'

but it was even better when i got told i must be a team coz i was here 20 hrs a day! not true, but glad to have given that impression….

funny now, not so much then ha-ha

There are moments on the board when attacks are really serious

(rather like the stupid but must-be-taken-seriously BLM/Antifa attacks right now)

You weather the storm and then - it just blows away and things are more 'normal'

Til the next time.

R U still here? Or "departing" imminently?

>>16628

Never had an opportunity like this before. A difficult time for our nation and the world but an amazing experience nonetheless. And really, an honor to work with anons and baking crew.

>>16460

passed inquiry along to Teach, here's a little bit (he was baking).

>>>/qresearch/9628966

But we can do moar in class either this week or next (he may focus on step-by-step this week and special topics the week after).

test