Good evening all
It's good to see you and thanks for coming. Welcome to the class.
Hey gyb, good to see you. Thanks for setting the class up, for the awesome dough and all you continute to do. How's tricks?
Been a really bizzy week here, so thought we could do another free form class like last week, and see what everyone would like to do. What do you think?
Hi anon, thanks for coming. Good to see you. What can we help you learn this evening?
Hey kb, how's things? Good to see ya.
Nice work anon, you're on it like a rocket.
It could be that you didn't see any breads because the calalog is broken. Dod you check the index?
For next, is there anything you want to ask about or think you need to know? Are you okay on notables?
Fire any questions anon, now's the time and we're all happy to help.
WELCOME TO BAKING CLASS !
Thank you for stepping up to help the kitchen and for coming to the class. Respect.
The class is informal and relaxed. Feel free to ask questions, shout out if or when you're stuck / need some help and remember, there are no dumb questions, ever.
There's usually plenty of flour flying around so feel free to mess up. It's how we learn.
One of our bakers usually instructs (m'self today), while GYB facilitates the Q&A and discussions. Regular bakers are also usually in-thread (dropping in when they can), helping to answering the Q&As.
So….. feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.
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.
Here's what we'll be doing in this video and slide series -
Ok.. feel free though, by the time the videos upload there's plenty time inbetween, and there's no dedicated question for the bake crew, so it'll be good if in between I think, then we're covering material for all. See how you feel though.
Personally I address them 90% of the time, as much as there's time for. I like to give feedback, saying, do you have backup sauce for that anon, or that was noted in pb's anon, or add some more and we'll see, anon.
I try to help anons know what they need to make something notable, as we've a lot of newfags who really want to help, and sometimes anons are just so into the dig they don't add a descrpition at the top etc.
We're all here to add something, so it's good for anons to know why you won't note something. Anons are 100% agreeable when you feedback, I find, and anyone who isn't I just ignore. Does that help? Fire away.
MODULE 1 - BAKING
In this module we'll be showing you step-by-step how to make a thread -
Step 1. Getting the most recent version of the dough
Step 2. Copying and pasting it into your text editor
Step 3. Making a new thread and posting it
Step 4. Making a new pastebin and posting it
Step 5. Telling anons where the Fresh Bread is
By the end of Module 1 you will -
Have all the knowledge you need to make a thread
Have made your own thread/s in /comms/, the baking practice kitchen
MODULE 2 - NOTABLES, TIMING, TIPS & TRICKS
Module 2 will cover Notables, timing, tips & tricks.
We'll do this module next Thursday.
Once you've completed the 2 modules you'll have all the information you need to be able to baker.
After that, when you feel you've had enough self practice and feel yourself you are ready, you can hit the big stream QR Kitchen.
Ok, let's go
Follow the slides, the videos or both, depending on your learning style.
PREPARATION
OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE
Save the General Thread image. You'll use it to practice baking in a while.
Open your text editor;
On Windows, Notepad or download Notepad++ (free & multiple tabs)
On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)
STEP 1
FIND THE CURRENT DOUGH
The first step after you agree to bake is to find the most recent version of the dough.
Or.. as we say, 'grab the dough'.
The dough is always found in the current general thread.
It's the last bakers post, has a Pastebin link and is usually marked 'DOUGH'
See slide and video, then head to the latest general thread and find it or 'grab the dough'.
Amazing. Always enjoyed the music on the board but never thought about it like that, affecting the moral of the board.
Heyy wnb, sup? All gud? Sore legs? kek
Evening anon, good to see you. No worries at all, we're chill and taking it easy.
kek
Howdy d'oh. How's tricks.
We can all look forward to hearing it. Buzzed thinking about it, and the possibilities.
Usually I ask for feedback half way though, at steps 6, but any questions or feedback feel absolutely free. Whatever works for you anon.
STEP 2
COPY THE CURRENT DOUGH
Let's now copy the current dough from the pastebin.
Details on the slide and video.
Click 'raw' first. This gives you a copy without formatting.
Select and 'copy' all the text in the box.
Note the 2 browser windows open, the current bread and the pastebin dough link.
It's a good idea to keep your windows tidy and not have too many open.
STEP 3
PASTE IT ALL INTO A TEXT EDITOR, OR EDIT STRAIGHT INTO PASTEBIN
Paste the dough into a text editor on your 'puter.
Use notepad or notepad++ (free download).
Or… ANOTHER METHOD -
When you open the dough paste in pastebin.com, just click 'clone'.
This creates a cloned dough you can add your notables into.
You will enter new Q posts and notables to the text doc, or the cloned pastebin doc.
Whatever you prefer.
STEP 3a
TRIM YOUR DOUGH - REDUCE THE NOTABLES SECTION
Once you've 'grabbed the dough', the next step is to prepare it.
We will now cut the Notables Section down to make it a postable size.
The maximum size of one post is 4700 characters, so we'll make sure Notables is under 100 lines.
Check out the slide and video and then let's do it -
STEP 3b
MAKE SPACE FOR YOUR NEW NOTABLES
Let's make a space for your new notables to go into.
Check the video for a simple explain.
It's good practice to double and tripple check that you're listing them under correct thread number.
Run down the previous batches to check the numbering and check the current thread number that they match.
STEP 4
CREATE A NEW THREAD
When live baking, at around 650 - 670 posts, create a new thread.
If it's busy, start at 630 - 650 posts.
Bake earlier rather than later.
Tell the group you areBaking
Or post the Notables Bun
This assures everyone that there's a baker.
Open the Catalog in a new window.
Click 'Create a thread'.
Follow the steps in the slides & video.
We will be baking in the practice bakery at /comms/.
The /comms/ catalog link: https://8kun.top/comms/catalog.html
Open it up, follow along in this thread and actually bake your first bread.
You can keep a copy anon, in your baking folder and use it all the time.
STEP 5
ENTER THE THREAD INFO
If, after clicking on 'New Thread', the posting bar sticks at 100%, open a new catalog window and look there for it. If it's not there keep refresing the page.
Sometimes it can take from 30 - 60secs for a thread to post / show.
See the slide and video, and then let's enter the info and create our new thread -
Any questions folks
No question is daft - ask away about anything at all. Now's the time.
Good to share info together. 'Muh conditon' they can't do anything about. Best shot. Feel for y'all. Hang in there and be strong.
Hey doc, all gud?
Heard. I'll get one. Meant to this week but irl this week. I've always been posting a pastebin with muh Qbins this week.
STEP 7
COPY THE DOUGH INTO A NEW PASTE
You've made your new thread with 4 dough sections? '''NICE WORK.
ARE YOUR LINKS GREEN?''' Don't worry. They're broken because we're linking to QR links, when we're in another board. Just ignore them for now, I'll explain fully about links in a short while.
The last dough post (the 5th at the moment), is the DOUGH post.
Now let's make a new pastebin - the fresh dough including your new imaginary notables.
Let's go….
Sure thing. Let us know if any more questions after this -
BAKING TIPS
HANDOFF COMMS - CALL AND RESPONSE
Current baker requests new baker early and clearly with
New Baker Requested or similar
New baker offers to bake clearly in reply with
Backup Baker Here or similar
Current baker confirms new baker in reply with
New Baker Confirmed or similar
New baker confirms bake received with
Handoff Confirmed or similar
This is known as the bakers handshake. If all steps are not made, ask again for confirmation to be 100% clear. Don't bake until you have clear handoff confirmation or it's an emergency.
If you're having trouble finding a new baker, try a shout -
=BAKER MUST LEAVE=
updated dough pastebin.xxxxxxxxx
=SOMEBODY STEP UP=
In the event you have to leave and don't have a relief baker, leave a clear post saying you're leaving, that there's no baker on duty and request someone bakes the next thread.
Ask anons to help by reminding everyone they need a baker.
Basically this is a redundancy to make sure the new baker confirms the handoff, and the old
baker confirms, this way there is zero chance for confusion.
The language is less important than the idea that it's CLEAR, there is a call, and then
a response.
STEP 8
POST YOUR NEW THREAD LINK
That's it - Baked!
How's it looking? Let us know.
Now we need to go back to the current bread and tell the folks where to go next.
Post it any time from 730 posts onwards.
Let's just practice here, in our new thread.
First, let's grab the link, then paste it in this thread, pretending it's the end of the General.
STEP 9
LINKING
If you're posting from /comms/ threads to /comms/ thread, your link just needs >in front of the post or thread number.
If you're posting a QR link from here, or from QR to Q's board, you need the longform. Memorize it by the '3/2 rule'
3 >>and 2 // and the board name sits in the middle
Example - >>>/qresearch/9269909
STEP 10
TIMING YOUR BAKE
This slide gives an idea on timing, and the sequence we generally make when baking.
Note that with timing, all bakers are different and all shifts are different.
Play it by ear and find your own timing.
If Q posts and it's day or evening shift (busy), or if there are issues with the board, you may want to start baking at 630 posts.
If it's a slower bread for instance graveyard, you could start baking at 700 - 720.
It all depends, and one of the skills you'll learn while baking is timing.
Bakers are constantly working on getting their timing bang on, so don't worry if you're early or late, we all are sometimes.
I saw you double-binning wnb and thought it was a good idea. Idk why either. kek
I think it's b/c muh personal baking library's there, also I needed a way to verify as hadn't logged muh trip.
ALSO.. I thought it good to show that the baker's were all doing something similar but different, to stop any 'muh union' bs.
Thanks bro, appreciate it. Back atcha.
Yeah that's what I mean.
Could be b/c I didn't do the captcha on the paste, but had a link.
B/c it gives you the link to the past before you have to do the captcha.
I ws shocked as well.
There's that. Good point. Number 1
New baker, it's a WINNER.
Title format - Perfect - Next time try a title in there
Posting of sections - Perfect
Posting of Dough - perfect
Posting of Fresh Bread post - perfect
KUDOS anon. Hats off.
What did you mean by
>Confused the notables number with the dough
Thanks NB. So from this, one example only, so we need more, but -
When the captcha is completed by the baker, the paste shows w/o login prompt
When the captcha is NOT completed by the baker, but baker has the link, pastebin requests you to login to view.
Must say, and meant to, that pastebin has always deleted guest pastes. Always.
Sometimes sooner, sometimes later, but always.
You've done amazing new baker. Really well.
It's good to look at what we did not so well and what we did well, we all do that, still.
It's a path to self improving, only for ourselves.
As long as we get a bread up and take the notes, all else is personal.
We're here for you, hope you bake this week and or come back next week.
CLASS WRAP UP
That wraps up the seminar for this week. Hopefully you've all enjoyed it. Your feedback is very, very welcome and helps us to constantly improve.
We'll keep an eye on this thread throughout the week, so if you come up against any issues, or have any questions, post them and we'll help you.
Recommend coming back to /comms/ anytime and making as many threads as you can.
Doing this will cement what you've learned here this eve. You start to get into a rhythm.
Next week we'll cover 'Notables, Timing, Tips and Traps', and do another practical sesh the week after that. Drop in any time, any week. We are here for you and dedicated to teaching and supporting you.
Thank you for coming!
WELL DONE NEW BAKERS & THANK YOU, BAKERS & RUSTY
o7