Hey gyb, love the bread-tuk. kek
Hey doc. Bring it on!
Hey kb, all good with you?
Hey anon, good to see you, thanks for coming.
Great to see y'all.
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.
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
Noice KB, congrats. That must feel good, to get back to id. Do you play as well?
Idk… kek. I thought of WarRoom but that doesn't fit. We'll find something kewl. kek
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.
Sounds good (kek)
Great that you're keeping doing stuff while the others are in lockdown. You'll be killer when it's ova.
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.
Love dat loaf
keks
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.
Excellent bun there baker. kek
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.
Sounds beautiful gy, nothing better than raw nature for getting back to yourself and feeling your soul.
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
Great tips. Like the search for notables. I'm gonna try that. Thanks.
Heyy wnb, good to see ya. All great here thanks, class real comfy.
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
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
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
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.
Any questions new bakers, bakers?
We'll call it a wrap around 10 est, although feel free to stick around and relax.
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?
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?
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.
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.
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?
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.
Unsure about loading, havent checked, but they still take the same time (ages) to upload.
Kekekek
Daz it!
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.
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.
Nice meme bro.
Colons and aggregators - roger. Made a note and will add. Appreciate the feedback and you looking!
Good to hear they're perfect now. Again, thanks for checking. Much appreciated baker, sometimes you can't see from the inside so it's so valuable.
It's comfy and great. Home, as doc says.
>what bread am i in??
Funny last week when we couldn't post new threads. Some went to the UK thread and started bantering about UK manners, speech and mannerisms etc, cups o tea n stuff…
The rest of us ended up in a shill bread where someone was speaking German.
We didn't know where we were.
Then all of a sudden Rusty came through for us with a fresh loaf and we were back to normal.
Too funny.
G'night anon. Thanks for coming again and hope to see you next week.
Wrappin' up class then folks
Another great class thanks to you all.
Any ideas just post them and we can do them, and if anyone would like to take the class any week, easy, just say.
See you all in the big stream or next week.
You ALL ROCK!
o7
Funny.
Exactly! kek
Thanks doc
Das it.. it was a loop.. threw everyone into a cosmos spin.
Probably the best place. Should have come here but was holding it down in the German shill thread, comm'in with the UK thread folks and trying to post a thread. kek.
Rusty was a legend getting one through.
Gud times.
Ok folks, baker out. Gonna go catch up with the stream, maybe bake if they're short.
Thank YOU!
o7