LIVE Baking Seminar

7/09/2020

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

* Qbin links qanonbin.com, www2qanonbin.com

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, #17 >>15341, #18 >>15918, #19 >>16885, #20 >>17719, #21 >>18289

Archives: Classes #1 - #20: >>18934

Step-by-Step Baking Instructions

>>17783 STEP 0 - Preparation

>>17797 STEP 1 - Find the Current Dough

>>17803 STEP 2 - Copy the Current Dough

>>17807 STEP 3 - Paste The Dough Into Text Editor ( >>17810 dough in Q-bin)

>>17815 STEP 3a - Trim The Notables Section

>>17822 STEP 3b - Make space for your New Notables

>>17831 STEP 4 - Create A New Thread

>>17837 STEP 5 - Enter Thread Info And Post Thread

>>17845 STEP 6 - Enter the Rest of the Dough

>>17863 STEP 7 - Make A New Pastebin & Make The Dough Post ( >>17868, >>17871, >>17875 Q-bin updates)

>>17876 STEP 8 - Post Your New Thread Link

Baking Overview & Extras

>>17777 Overview

>>17884 Linking between Boards

>>17894 Timing

>>14523 Baker's Tools Lite

>>16963 NEW: How to Bake When Q Posts >>16994, >>17015, >>17032, >>17037

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

* Past bread archive for /qresearch/: https://qanon.news/Archives

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

* NEW: Avidemux.org, VideoSmaller.Com (apps for making large files smaller) >>18286

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 (Mini-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

>>17219, >>17235, >>17241, >>17242, >>17245 Bakers on ghosting

>>17353, >>17362 Baker shows how to update dough on a phone (<< first two posts, dialog continues....)

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://qanonbin.com/paste/1Ol9tTFsp

Welcome to baking class

When you're new to baking, you wanna look like a pro.

Naturally.

Tonight, we'll talk about how to do that.

Lookin' at some of the most common "tells" by new bakers and how to avoid 'em when possible.

BUT

one piece of advice when first learning to bake was this:

Always admit your mistakes right away, don't try to cover.

Might as well get used to them coz they're impossible to avoid.

(And nobody cares, anyway)

(except mebbe shills)

;-}

>>18940

Good evening all.

Board kind of laggy today….

Laid back approach thus best.

Anyone new here yet?

>>18973

if you continue this way, I'll throw you ass out.

Understood?

• BV baker

>>18972

Hello anon.

Welcome.

>>18974

what's fish fry thurs?

Was over at the bunker, brought back some snacks…..kind of an earthy selection, kek.

>>18972

Dropped in before?

Bunker bar to got with bunker snacks.

Pretty noice for a bunker, would you say?

>>18986

how about the snacks?

;-}

>>18988

you 'lurkin in the back' or busting to bake a bread?

>>18986

i got a liddle list of new baker 'tells'

how 'bout the rest of ya?

>>18993

can't say i blame you

we're gonna have to have a class on defeating advanced shillery pretty soon

just read i was being impersonated by leafy in TOR.

i seldom post in TOR. not likely to be me.

but this impersonation angle is new.

don't think it can ultimately work

but could create enough temporary confusion

to get the board a little jumpy

>>18995

i can just see the bunker folk drinking from those champagne glasses….like a dwarf dining with elves, kek.

>>18998

This is the list made from my original plus other suggestions by bakers on Mon night:

Most Common Mistakes that Show You're a New Baker

• using curly brackets from word processing programs to make bold

• copying the page breaks into the dough

• not tagging the bun post in the dough

• not changing the bread number after the first bake

• not tagging the dough post

• trying to type in the formating lines in Q posts

• not reading prior breads before baking to understand what the shit is

• not using qresear.ch to check for dups

• more generally: forgetting it's about service not ego (hint: don't let the shills get you triggered!)

But i'm sure there's moar stuff to list….

>>19004

yes and i did

this is from an old list

here:

Most Common Mistakes that Show You're a New Baker

• using curly quotes from word processing programs to make bold

• copying the page breaks into the dough

• not tagging the bun post in the dough

• not changing the bread number after the first bake

• not tagging the dough post

• trying to type in the formating lines in Q posts

• not reading prior breads before baking to understand what the shit is

• not using qresear.ch to check for dups

• more generally: forgetting it's about service not ego (hint: don't let the shills get you triggered!)

>>19004

i'll compile a final based on what gets discussed and post at the bottom

>>19004

• omitting the colon in the title after the bred number:

Q Research General #12695: My First Bread Edition

>>19011

i guess this is an example of NOT omitting the colon, kek

This speaks to a larger issue

of bakers - espec new ones - changing formatting wo/realizing the impact on aggregators

e.g., adding or subtracting space between buns

>>19016

is that a new baker mistake or a shill baker tactic (or both)?

>>19013

>>19007

It's always possible that a baker is "up to no good"

but it's rare

to really pin down the evidence takes a lot of work

example which some of you know already:

recent bake where one line from the middle of GMT was stuck on the top of first line ofin page 4

really odd

caused nb to have body too long but went unnoticed for a few breads

now i know that nb ain't no shill

when i checked, found that new baker right before nb had baked bread correctly but listed a pastebin (probably a reject) instead of the one he baked with. Something i actually did for the first time last week, kek.

The weird dough was probably due to copypasta problems, which are common for new bakers.

>>19029

your question assumes there is a bakers union in operation.

Which is not true and thus cannot be shown.

The only really bad group of bakers in the last year - and we're coming right up on the one year anniversary - are those used by FJ when he seized the bread last July.

>>19022

You know, one way to handle the problem of new bakers not having pastebins/qbins is what i think you did: hand off and then stick around the watch, assist or (if really necessary) attempt to take back the bake. Or pick it up if (shill) baker leaves wo/notice.

>>19038

well, i did fix that dough by putting the GMT line back where it belonged on page 3, coz that was an obvious copypasta error by new baker. And so a proper reversion.

>>19025

this was prolly the baker who made the GMT mistake, timing is right.

>>19043

>demanding confirmation

speaks to the issue of service vs ego

demanding never works

even if baker is on the up and up

bc it shows a kind of impatience that we can't afford to have

i've been turned down for handoff

and worse

early in my baking career

due to mistakes i made that were thought to be deliberate

so i went to gy shift and picked up ghosts that nobody else wanted

built up relationships with other anons & bakers

if someone really wants to bake, there is always a way.

>>19051

Nobody's bad, really. It's a subtle mistake. Copypasta is confusing for new bakers, i remember doing cutpasta many times by mistake and suddenly the dough was gone!

>>19057

>>19055

If i'm not sure about a baker, i'll stay. it's sometimes a lot more work that way but worth it. both for new bakers who might need help and for the anons on the board (if there are problems).

if i can't stay, i might just ghost and let them pick it up, then it is their responsibility. Depends. I'm pretty open to new bakers and just assume that sometimes shills will bake. Haven't turned down anyone bc they lacked credentials so far, but have challenged a couple of bakers (one was a shill who walked off in the middle and the other an experienced baker who wasn't used to being asked for cred - got mad but then got over it).

>>19061

It can happen to anyone, just the nature of this work. New bakers are espec vulnerable bc they can make innocent mistakes that don't look innocent. That is why i try to carefully investigate any charges of 'fuckery' - because most of them are just mistakes.

>>19045

not sure that "none" are baking

there are some new bakers around

don't know whether any have been here other that 'boatfag baker' who came last week. he has been baking this week.

Also, we don't know whether new bakers use the materials here even if they don't come to class

They have to learn how to bake somehow, don't they?

>>19059

fear of screwing up in public

Bet that's the biggest deterrent to baking

Too bad, bc, WTF, really?

We're fighting for the survival of freedom

But it's a big fear to overcome

And something hard to teach

Ideas anyone?

>>19062

ah, boatfag?

you've been doing great.

i didn't clean up that boat baking/cooking pic yet, but will do - and post it here unless i catch ya on the main thread.

had to finish mammoth anti-Q articles project

finally completed & posted

>>19063

>special powers

Rusty has offered to let anons BV so they could learn how. and i took him up on it. handy for pinning and locking the seminar breads prior to class.

boy, if being BV here is having special powers - that's not all that impressive. Would rather be able to fly like superman or change lead into gold. Something cool.

>>19071

Anyone can bake. But anyone can refuse to handoff to a baker. There are costs both ways. hard to strike a balance. But do you really care about that?

>>19068

Right, not every anon wants to take the approach you take. We are all different.

But a baker who wants to bake will bake.

Real need always finds a way.

And despite the fact that we offer support for bakers in this class (and with this thread), a successful baker has to have balance, patience, maturity and toughness.

No training materials are a substitute for the right temperament.

>>19080

sorry, not really up on this discussion about fixing the threads, but what needs fixing? something from the old threads that only they can fix?

>>19066

>WR fags getting riled up in early May

Yep, that's when we started trying to find ways to vet bakers. Several of you were not getting sleep bc of trying to keep dough fresh and clear for Q posting. I remember very well. something had to be done, hard for non-bakers (who are not following who bakes, how often, and when) to understand just how difficult that was.

>>19095

if you're not a shill, then why obsessed with 'fuckery'?

And power grabs?

You know, not everyone cares about that stuff. If they do, this kitchen is sure not the place for them. Because it's hard work for starters. All your mistakes are seen - and often exploited by shills. Takes a lot to bake. But you grow.

>>19099

Expectations are seldom met, in my experience. Whatever i expect from anything i do, sometimes different often happens. But if i'm in sync (at least sort of), whatever happens is pretty good, anyway.

One outcome from classes are much better comms among bakers - coz we have a place to talk or discuss issues and differences. It's a public place where anyone can come, which i like. The Bakers Dough changes and Meta threads - which serve a purpose - are both results of discussions started here.

>>19127

*something different

>>19104

if links going green is the problem the way to solve it is saving the most important material on a thread in either /comms/ or /qrb/, because Qresearch just goes too fast. Notice in this dough that nothing is in qresearch - not a good place to store resource material unless it's in text can will appear in qresear.ch (BTW, Brit thread is indexed there isn't it?)

>>19113

yeah, there are a couple of new bakers i have no idea about. don't know w3e either.

>shills want to pit us against each other

Another good reason for classes

they are a mix of bakers and newbies

even if it's mostly bakers, that's fine

because then we can talk

a change for regular /comms/ makes it hard to divide us

espec when there are yummy refreshments

>>19116

wouldn't know, i've never banned anyone. wanna be the first?

you notice that as long as you are civil and don't spam, you are tolerated and even included in the discussion, although you really don't seem very interested in real baking issues.

>>19117

not everyone will come here

some don't like classes, prefer to lone wolf

i can respect that

(not all bakers come here, either)

>>19121

>why there is a disconnect

Yes, exactly.

People tend to project their motives onto others

Disconnects are often the result of assuming everything thinks the same way so if somebody does x, it means y.

Usually not true.

>>19129

I warned you at the start because you posted SPAM at the top of bread. Why would you not expected that to be tolerated in a baking seminar?

You are not acting like a dissenting anon when you post things in red text and caps. Use your works not your formatting if you have ideas to share. Bc that's what this class is about - ideas (not propaganda).

>>19141

What exactly would you like to see? Either from these classes or in general?

>>19146

he may act like a dick with you and someone different with nb. happens a lot IRL right?

the problem is that bakers need to be able to work with different kinds of people. That's one reason we have protocols - because they create a set of shared expectations. Important that new bakers understand this. Also that they not take things personally. Can't stress that enough. Coz if they do, they'll get triggered not just by bakers but by shills. Shills will quickly suss out their sensitive points and jab hard. They won't know what hit 'em.

>>19153

tx for revealing yourself, usually works better for comms. nice to meet you by "name" - although we've prolly met here before?

There is always stuff to sort out, baker. But it can all be sorted. Nothing is impossible.

>>19149

so what do you think was going on? miscomms or something else? or you wanna wait and reserve judgment?

>>19154

i saw ya post this. kekked. but too busy baking to do a lot. always agree - the breads are the responsibility of anons. i'll have to go back and see what anons did after i ghosted. i did give advanced notice - like about 5 or 6 times. Long enough for someone to read up on ebaking at least…..

(someone grabbed notes i saw so hope it all turned out ok)

>>19162

Well anon

i just did look into banning you for SPAM

but there is a warning about banning TOR users

so i will discuss with BO before doing so.

But there is no rule about deleting posts

so

spam gone…..

>>19155

A cap for your records.

>>19159

If you do not reveal yourself and there is a perceived problem, then it will be discussed in a way that may not be to your liking. Just like IRL. If you want to bake, then bake.

>>19161

tx, i did miss it beginning of class is busy time for me, espec before teach arrives

now stolen.

>>19171

hey newsb

>boston bomber

didn't know you were so notorious

just keep kekking

>>19189

>>19189

i get it.

when guys show up who have a chip of their shoulder, never a good sign

i guess it i run into this baker, i'll see how it goes.

>>19190

you know, despite everything

this kitchen actually works

just bc it doesn't work perfectly

doesn't mean it doesn't do what's really needed

yeah, i'd like it to be a bit more comfy

(meaning having enough bakers that we all get enough sleep, etc)

but can deal with it as it is

coz i so respect all of you who bake here

truly an honor to work with this crew

thank you all so very much.

>>19211

>wew

>that clears some things up

yer makin' me kek…and kek…and kek

TORanon does offer a certain amt of comic relief. i'm reading thru all these sincere heartfelt posts and then hit one of his and it's like - WHOA!

Mossad? Maxwell? Huh?

>>19217

>titanium rod

moar kekking ensues….

>>19217

there is a stiff warning about banning Tor posters and i don't know the reason. So would talk with Rusty before banning. at the moment, just deleting any spam since it's particularly annoying.

>>19224

ha-ha-ha

Think i should stick in the dough?

Hey, how bout if you bake next week?

You can notable it.

>>19232

but shills always take advantage

of course they say qbin is some sort of plot

gotta earn their keep

they'd take the conversation right now

and turn it into some kind of plot

(bakers speaking in CODE!!!)

kekkekkekkekkkkkkkkk

>>19255

so glad you posted that meme!

was hoping i had it to use with my post

but no

now i have, obviously stolen, tx again

>>19268

you guise keep me laughing day and night

you fucking glow

(bro)

>>19270

nite morning baker.

still deliverin' nice fresh bred to all.

sleep well.

>>19279

Here's the list so far….

Most Common Mistakes that Show You're a New Baker

• using curly quotes from word processing programs to make bold

• copying the page breaks into the dough

• not tagging the bun post in the dough

• not changing the bread number after the first bake

• not tagging the dough post

• trying to type in the formating lines in Q posts

• not reading prior breads before baking to understand what the shit is

• not using qresear.ch to check for dups

• more generally: forgetting it's about service not ego (hint: don't let the shills get you triggered!)

• omitting the colon in the title after the bred number: Q Research General #12695 My First Bread Edition

• posting the current baker's dough link as a verification when handing off

If you's think of anything else, add it in the thread, since we didn't really talk that much about this stuff (but mebbe need more of a newfag baker audience for that, never know who'll show up here)

>>19281

Just too much kekking tonite…..tears now, bad for muh eyez….

>>19282

but yr up at odd hours now

so am i

never know when i'll sleep

>maybe a reminder about handoff protocol in general

good one

>>19289

>double spacing

that's a good one too

not obvious to brand new bakers

espec anon bakers baking on the fly

must be hair raising to see everything go double spaced

>>19294

>having fun

espec good for bakers & notetakers to have a time for it

i can have a little on the board

but shills tend to move in like antifa hordes

damn funhaters

they post smoochy baker memes and stuff if there's too much fun

>>19303

that's for gy baking or long breads:

baker 1 ghosts

baker 2 picks up the at say 500 but doesn't tag notables or post notes right away

baker 3 comes along at say 600 and thinks "no baker" (coz not doh post)

Get the picture?

>>19305

>>19310

oh, made a mistake, was talking about tagging the dough post

>>19307

>>19305

yes this is the right explanation

i was talking about tagging dough post

Most Common Mistakes that Show You're a New Baker

• using curly quotes from word processing programs to make bold

• copying the page breaks into the dough

• not tagging the bun post in the dough

• not changing the bread number after the first bake

• not tagging the dough post

• trying to type in the formating lines in Q posts

• not reading prior breads before baking to understand what the shit is

• not using qresear.ch to check for dups

• more generally: forgetting it's about service not ego (hint: don't let the shills get you triggered!)

• omitting the colon in the title after the bred number: Q Research General #12695 My First Bread Edition

• posting the current baker's dough link as a verification when handing off

• not observing handoff protocols (important to learn)

• double spacing the dough

UPDATE

keep them cards & letters comin'…..

>>19292

we can break into sections

but still in the 'brainstorming' phase

when we run out, then organize

will add yours - are you talking about accidentally including "you"s?

>>not reading prior breads before baking to understand what the shit is

that's from a different baker

i just read the ones in the dough

if i take bakes 'cold' (with no time to read), i tell anons i did that, so they can alert to recent stuff

(good tip for new bakers)

>not using qresear.ch to check for dups

had not thought to check wearethene.ws

should do so, for one reason, bc it lists only notables. sometimes anons nom something and i find it in qresear.ch say 3 times posted. But was it ever notabled? Takes forever to find out (really slow).

>>19315

like to tag doh but only do it religiously during a bread that i know i might ghost.

it's the ghost bakes where dough tagging really matters, coz how is a baker who arrives late in the bake supposed to know whether someone is baking or has got notes? there are SO many dup bakes during gy because a baker (maybe not too experienced) will simply pick up the bake mid to late bread with no red text or bold or dough tagging and then proceeds to quietly gather notes, planning to post at end of bred. New bakers often do this, they are hmmm shy about announcing themselves, as are informal notetakers.

Then another baker thinks there's nobody on duty…..

>>19329

yes, that keeps the bake really tight. Your bakes are very well organized.

>>19338

I'm so flattered that you want to me me.

Unfortunately, not possible at the moment.

Perhaps you could use a little therapy

So you feel more satisfied with yourself

And do not feel the need to impersonate others

Just thought you would appreciate the thought.

>>19308

Yes, of course UK breads are much slower. Sounds like they may be dropping off the catalog at times. Do you know whether this is the case?

>>19351

Totally agree. If no substantive anon posts, no "we are the news now". Bakers have to basically coordinate the breads for things to work, but there would be nothing to coordinate wo/anon contributions.

>>19352

i did notes for doc recently and did three drops, liked that approach coz it gave me more chances to check the notes and anons more chances to add things or catches mistakes. Wasn't too fast either.

>>19356

>>19356

/qrb/ is a good place for threads

i've got information warfare thread there

boatfags and planefags have threads there too - you weren't the boatfag that set up that thread, were you? that was pretty recent, post-8kun. i think planefags did it coz FJ was messing with their thread a year ago or wanted to delete? Some kind of problem so they came to /qrb/

New BO seems pretty chill, you could drop into the qrb general thread and post a message for him.

>>19369

new BO refers to new BO are /qrb/ since 8bit stepped down

>>19359

if i know i'm finishing the bread, usually don't include "notables" but just bred number (although i could but not sure it's critical)

But if i might ghost, include d'oh post, "notables", bread no, post count , pastebin - EVERY TIME I POST NOTABLES

And still, half the time, nobody picks up either the pastebin or last version of notables

i'm amazing how much that happens

>>19380

>>19380

timing that last 600 is tricky for new bakers.

now not bad except when there's rush to 'must have' notables after 600. Complete with a large number of images or charts. What a treat.

>>19387

keep reminding myself that bad shilling means good news

>>19389

enjoy your userscript ideas

and REALLY enjoy qbin

every. single. day.

kitchen is the keystone

always under attack

tried to beat us down with FJ takeover

and now, here we are

like a bad penny

not only still standing, but working together

creating improvements

could kek all day long….

it's worth all the shit they're throwing our way these days

(prolly all got pay cuts for substandard shillery….)

sorry you're get slammed but it's a badge of honor

o7

>>19398

You mean notables get stale? Or go green because they are pulled from /qresearch/? If the latter, they should repost on the slower thread. One thing i like about qrb is that there is excellent material going back an entire year right there to be accessed. That's why i often post stuff i really like on both qresearch and qrb - so i can access it in six months (including the caps).

>>19399

wish i could do more hours doc

honestly

really appreciate bakers who pull the long shifts

would do it in a heartbeat if it was physically possible

>>19405

shill activity off the charts when i'm around

pulled a shift this afternoon and it seemed like every other post

but too busy to fuck with em much

although it was tempting…

>>19409

>they force me too

wha???

hey, when leafy did that bake during LoliGate doc, wnb and I were on page 1 of the dough

Still not sure that Leafy didn't do all those CP Loli threads either - somebody sure did and Leafy's was the only bread that got thru until the Loli threads were deleted by either CM or somebody else.

>>19410

thx for the heads-up

if bakers know, someone might be around to check at about the right time if you are not available

632 is not that late on a slow thread

endchan qanonbunker had 3 day threads when i was first there in Sept, but got a lot speedier as anons migrated there to work while waiting for 8kun to return

and /qrb/ - much slower even than that.

>>19411

didn't think you sounded like shill TOR, ha-ha

but wasn't taking any chances…..

>>19418

i got lotsa frens that are kind of ocd, it's ok

like to help em relax a little - i'm more laid back

lotta really smart people are kinda tightly wound

and i enjoy smart people

one of muh ocd frens right now is suffering bigtime bc of stupid covid stuff

reinforces his lifelong obsession with things being clean

That's enough to make me hate Fauci and crew for a good long time

And keeping doin' what we're doin' here

>>19422

one thing to report threads, another to report posts

so many cp posts and anons only able to report 3 maximum

but whoever was doing cleanup in the thread i (eventually) baked got em all out of that bread - suddenly, it was more than 100 posts lighter

(unfortunately i was super tired by then - when wnb arrived a little later, practically kissed his feet for taking over the bake)

>>19428

it would be easy to get really angry all the time and stay that way

seeing so many people hurt by these POS's

figure it hurts em more if i laugh and have fun

so i try real hard to do that every day

>>19431

yep, i saw it today

like to do relief but but can be rather challenging, had to literally wrap tape tightly around both arms to get thru today. At the same time, was trying to catch up with notes while simultaneously listening to shills scream comp'd baker all bred long. surreal. Itching to have a go at them but no time for that. Kek.

>>19432

problem is everyone needs relief

in the end, i just throw everything into prayer

that's makes up the difference

>>19433

Gnite baker. Good talking with you. Afraid i can't make guanantees about the malarkey tho. Or shenanigans (lucky if i can even spell either correctly).

>>19439

Nite doc

Blessings

o7

>>19440

that's bizarre, i could only get a handful. but makes sense - bc once there are 3 in a bred, whoever is deleting them will know to look for more (and expect there to be a lot). wonder if they can do batch deletes.

>>19442

it's ok doc, was a 'thin' time, nobody else could bake and even with notice i had to ghost.

if each of us does everything we can, life has a way of making up the difference.

-out now

>>19487 dough correction for #12701

posted this on /comms/ and /doh/ but it was a big correction so posting here as well. see cap in >>19487.

>>19468

>>19469

see

>>19489

You can also go to 12701 and take a peek.

See what you think.

o7

>>19494

He does not know how

and did not use the corrected pastebin but one with 2 remaining errors although i told him they had errors.

Kept explaining and when the errors didn't come out finally just made a bin.

Took two more breads to get the remaining two errors out. Now clean in #12705, which i just baked. Doc's got the bread now.

>>19498

>>19469

Had zero preconceived ideas but after hours of posting corrections that did not get picked up, could not help but take a "show me" attitude. Tonight same baker baked breads 12710 - 12714 with correct pastebin links. So neutral at this point, will continue to monitor. Today doc showed him how to properly do handoffs (how to ASK for them), see 12710.

o7

>>19539

Have a little present for you, mornin' fren.

Must inform that a fellow baker was hoping you would not find this.

But in good conscience, must pass it along

We cannot be hoarders, can we now?

One for all, and all for one.

I'm sure the previous "thief" will understand.

o7

>>19554

mp4 archiving a go, wow!

That is GREAT.

o7

>>19656

yes, 8kun down from 4:28am ET for about an hour and a half - dns Ron thought.

thx for your efforts, ArchiveAnon.

Can you give instructions on how to do what you are doing–to do archives with functional vids? i am currently archiving class threads on archive.today (but obviously not vids). My understanding is basic tho.

>>19664

How to verify? Got links?

Ten common "tells" that out new bakers

based on discussion last week

feedback appreciated.

Focus mainly on specific acts that can be easily remedied (a) if new baker knows how (e.g., Global Report) or (b) baker realizes why they matter (e.g., tagging dough post).

Ten qwik 'n easy things to fix:

1 - using curly quotes from word processing programs to make bold

use text editors not word processors like Word

2 - copying the page breaks into the dough

know what they are and do not copy-pasta when baking! ////////////page 1\\\\\\

3 - for Create a Thread, using wrong bread number

check and double check bread numbers before baking

4 - not tagging the dough post when picking up ghost bake, making dough changes, etc. (see >>19341, >>19374)

always tag the dough if there's more than one baker!

5 - trying to type in the formating lines for each Q post

don't do it, uses special characters so just copypasta

6 - omitting the colon in the title after the bred number: Q Research General #12695 My First Bread Edition

easy to do but easy to forget - important for aggregators

7 - replying to own posts when generating the dough

just copy in order, no RT necessary; see >>19339)

8 - trying to replicate lines in Q posts from scratch instead of using copy-pasta

Here's a template: >>19379

9 - making page 2 notables post way too short (to avoid "body too long" message)

use two pages instead of one for posting notes

10 - trying to contact BO by posting a message in /qr/ (instead of using Report or Global Report)

use Report/Global Report; in menu to upper left of each post

Ten challenges re baking attitude & practices:

More subtle and often more challenging initially bc it takes time to develop good habits.

1 - remembering it's about service not ego (hint: don't get triggered!)

let go of small annoyances to maintain 40000 ft view

2 - using good handoff protocol (so the board knows who's baking)

learn it, use it, don't get careless - it's important

3 - not freaking out when asked to provide a qbin/pastebin for verification

know how it works and why we do it (to batten down the hatches)

4 - using pretty set formatting for notables on dough page 2 (not realizing aggregator needs)

practice bake using exact formatting you see in LIVE bakes

5 - reading prior breads before baking (see >>19292)

keep up on the news & notables before baking when possible

6 - using qresear.ch to check for dups

use it; it works (exception: fast breads, heavy news)

7 - avoiding "cut-pasta" instead of "copy-pasta" (suddenly, your notes or dough - GONE!)

do enough practice baking to get 'muscle memory' to kick in b4 going LIVE

8 - strict "hands off" policy re notables of another baker (except for accuracy when needed)

essential for trust; really try to avoid(not true for note collector notables, can be edited)

9 - being careful about accuracy with notables (we can't change 'em so sauce really matters)

check for sauce & sauce quality; look for multiple reports of breaking news

10 - avoiding dreaded double-spacing of notables (happens when baker uses copy-pasta straight from dough instead of pastebin)

learn how to upload/download dough from pastebin/qbin

>>19699

Glad you're still in there pitching coz it would be great if we can work out the kinks and archive mp4s.

Question:

I see that individual mp4's can be archived but can they be archived as embedded files within a thread?

BTW, tried to access anonfiles.com to check it out, but it's currently down.

>>19699

Alternatively, is it possible to upload just the most current set of mp4's used for step by step baking instructions and other instructional mp4s (like how to create correctly formatted Q drops) in a way that we can keep a copy of the current mp4s online? That's probably just 20 - 30 mp4's right now - not that many. Using anonfiles.com (assuming it's usually up)?