dChan - Q Origins Project Archive

!!wfVoXtXvss ID: 4fd9ce May 17, 2020, 10:08 a.m. No.14082 🗄️.is 🔗kun

tripcode test

tripcode test 2

Q & A

———— Class #1 (2/13/20)

>>6237 How often do you post a notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751 (sniping)? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking or after (and then post the dough)? >>6304

———— Class #2 (2/20/20)

>>6406 How to deal with "server too long" message? >>6423

>>6672 How to put my text editor notables in pastebin? >>6673

>>6432 How to tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 How much practice do I need? >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597, >>6598

>>6630 How great is the need for bakers? >>6635

>>6693 What are the //// BREAK \\ in the pastebin [page breaks]? >>6694

>>6732 Do notables go directly in the dough/pastebin file or in a separate Notable file? >>6691, >>6732

>>6833 How to bake: Index vs Catalog? >>6834, >>6839

>>6779 What shifts need bakers? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6845 Feedback on a new bake rt >>6842

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? 10 steps: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login account? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 chars or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035

———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319

———— Class #5 (3/12/20)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

———— Class #6 (3/19/20)

>>8421 Notes: how do you keep up in a fast bred? >>8432, >>8440

>>8500 What is "shadowing the bread"? >>8546

>>8679 Am I too slow to bake? No! >>8679, >>8698, >>8696, >>8700

>>9258 How do you insert General Image in TOR bakes? >>9278

———— Class #7(3/26/20) & Class #8''' (4/02/20)

>>9258 How do TOR bakers use the Iwo Jima video? (7)

>>9135 Can we recap? (7)

>>9397 /comms/ with anons from bakers–ok or not? >>9382, >>9397, >>9407, >>9410. >>9411, >>9418 (8)

>>9530 How often does BO log in? (8)

>>9918 Bred titles: What's ok & how to format? >>9932, >>9936 (8)

———— Class #9 (4/09/20)

>>10020 Why are my notables green? >>10026, >>10041

>>10032 Q about images: when png, TOR, mp4? >>10067

>>9999 When to postbaking? >>10010, >>10079, >>10092

>>10162 How many practice baker b4 a real bake? >>10168, >>10174

———— Class #10 (4/16/20)

>>10641 What do when Q posts? >>10645

>>10762 Would like to bake but have no regular schedule >>10763, >>10765

———— Class #11 (4/23/20)

>>11376 Why use both pastebin.com and notepad++? >>11312, >>11321, >>11325

>>11306 How to keep up in fast breads? >>11309, >>11314, >>11320

———— Class #14 (5/13/20)

>>13633 Thought on long notable buns

What's you best tip, bakers?

>>13653 Baking from the index

>>13740 Keeping your place in the thread as you move around

>>13782 What do do if your new thread freezes when posting

>>13795 Handoff comms - call & response

>>13820 Numbering threads & notables

=Baker Tips, Tricks & Traps==

———— Class #1 (2/13/20)

>>6329, >>6400, >>6468 /comms/ BO Rusty checks in

———— Class #2 (2/20/20)

>>6431 What is "pastebin"?

>>6449 Shill tactic of omitting date–why dates matter,other advice on notabling >>6477

>>6480 Even the worst mistakes are fixable

>>6501, >>6477 How to deal with Q proofs & other anon analyses

>>6525 How to post off-bred links

>>6543 Take care to copypaste entire dough to pastebin - easy to miss top or bottom

>>6658, >>6656 Use Control-F (F3) to search within each bread

>>6665 Every new baker freaks out when when Q posts

>>6676 Never feel dumb

>>6734 When to make a new thread [to prep it, not bake it!]

>>6683, >>6687 Cloning the dough in case pastebin.com goes down

>>6695, >>6735, >>6752, >>6754, >>6769, >>6822 Bakers on nick-names, icons, pastebins

>>6848 Baking trick (what to do while waiting for thread to drop)

———— Class #3 (2/27/20)

>>7340, >>7072 Baking Steps 1 - 9 (slides only)

>>6998 One- vs two-page notables (more: >>7007, >>7015, >>7024, >>7040)

>>7019, >>7027, >>7030, >>7069 Bakers never panic, never tap

>>7051 Advantages of a non-guest pastebin account [no captcha]

>>7054 You don't have to pull marathons to bake

>>7106, >>7177 Baker pleased to see 2 late gy bakers vying for the bread

>>7116 Eight tips for creating notables posts (to help bakers)

>>7175 End-of-bread issues

———— Class #4 (3/5/20)

>>7189 Summary of Baking Steps (eight)

>>7209 "Create a Thread" versus "Post a Reply" >>7212, >>7220

>>7231 Only the first post in baking uses "Create a thread"

>>7216 Laptop is fine for baking

>>7224 The two parts of baking: actual baking & note-taking

>>7252 Funny meme: baker's perspective on baking

>>7287, >>7294 Dough posts with breaks marked /////BREAK\\\

>>7298, >>7303, >>7311 Two-page notables (discussion)

>>7321 How to create a new dough paste

———— Class #5 (3/12/20)

>>7573, >>7575, >>7582 In response to "I suck at baking": How to reduce baking stress

>>7731 Pastebin.com works with Mac OS

>>7642 Text editor for a Mac: Atom >>7643, >>7651, >>7729

>>7768 Bakers need detachment >>7770, >>7773

>>7780 Plz don't edit another baker's notables >>7780, >>7784, >>7798, >>7804, >>7809, >>7811, >>7815, >>7817

>>7896, >>7898 Bakers don't want to be ID'd by number

>>8039 Baker school is attracting shills–must be over the target

>>8139 Q Bakes: when to bake & late-minute Q posts

>>8237 Tell anons to plz state the main point when posting Q proofs, etc.

———— Class #6 (3/19/20)

>>8352 Note-taking wo/baking, baker's assist controversy >>8365, >>8385, >>8413, >>8419, >>8433

>>8544, >>8562 When to drop note-taker notables

>>8788 "8chan" baking vs "WWG1WGA" baking, cooperation w/anons

>>8373 Who's responsible for checking notables (bakers or anons)? >>8388

———— Class #7 (3/26/20)

>>8885 The perfect bake: composition, timing, snipe >>8887, >>8888 (You), >>8889

>>8911 Role of bakers on the board plus bakers/BOs >>8915 (You), >>8923 (You)

>>9127 Baking thread a continuing resource

>>9136 Taking notables/baking for a baker

>>9186 (You), >>9193 (You) New bakers coming online, anon encouragement

>>9181 New baker's dough & notes plus feedback >>9188 (You), >>9191 (You), >>9195

>>9191 How to handle notables when there is more than one baker per bread

———— Class #8 (4/02/20)

>>9411 Differing ideas about baker demeanor >>9375, >>9382, >>9404, >>9411, >>9418

>>9431 Current relationship with /qr/ BO @fj

>>9337 Bread title–put colon AFTER the bread number

>>9373 Qs after @600 - don't let shills distract

>>9375 Notable posting, timing 200-400-600

>>9386 Bakers message to anons

>>9380 Notables post after the bake

———— Class #9 (4/09/20)

>>9970, >>9981, >>10011, >>10017 Formatting bun numbers, notables page

>>10083, >>10106 Tell anons of needed baker changes in advance; timing issues

>>10081 Note-taker steps to bake for first time

>>10087, >>9993 Formatting issues

>>10075 Importance of tagging the dough post

>>10078, >>10101 Ideas for streamlining notables; what to include/exclude?

>>10106, >>10119, >>10116, >>10167 "Last call crew" (anons/shills who call out problems at end of bake)

>>10101, >>10111 Telling anons from shills

>>10132, >>10148, >>10163 Ignore shills when baking

>>10133 Creating a pastebin early

>>10226 Can't make it to class? Suggestions

———— Class #10 (4/16/20)

>>10547, >>6892 Baker handoffs

>>10555, >>10815 Max post length: 4700-5000 characters, ~200 lines (results vary).

>>10581 Good comms with anons

>>10696 How to report a thread or post

>>10763 Team baking (baker plus note collector) >>10765, >>10764

———— Classes #11 & 12 (4/23/20 & 4/30/20)

>>12690 Take baking policy q's to new bakers Meta thread

Q & A

———— Class #1 (2/13/20)

>>6237 How often do you post a notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751 (sniping)? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking or after (and then post the dough)? >>6304

———— Class #2 (2/20/20)

>>6406 How to deal with "server too long" message? >>6423

>>6672 How to put my text editor notables in pastebin? >>6673

>>6432 How to tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 How much practice do I need? >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597, >>6598

>>6630 How great is the need for bakers? >>6635

>>6693 What are the //// BREAK \\ in the pastebin [page breaks]? >>6694

>>6732 Do notables go directly in the dough/pastebin file or in a separate Notable file? >>6691, >>6732

>>6833 How to bake: Index vs Catalog? >>6834, >>6839

>>6779 What shifts need bakers? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6845 Feedback on a new bake rt >>6842

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? 10 steps: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login account? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 chars or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035

———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319

———— Class #5 (3/12/20)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

———— Class #6 (3/19/20)

>>8421 Notes: how do you keep up in a fast bred? >>8432, >>8440

>>8500 What is "shadowing the bread"? >>8546

>>8679 Am I too slow to bake? No! >>8679, >>8698, >>8696, >>8700

>>9258 How do you insert General Image in TOR bakes? >>9278

———— Class #7(3/26/20) & Class #8''' (4/02/20)

>>9258 How do TOR bakers use the Iwo Jima video? (7)

>>9135 Can we recap? (7)

>>9397 /comms/ with anons from bakers–ok or not? >>9382, >>9397, >>9407, >>9410. >>9411, >>9418 (8)

>>9530 How often does BO log in? (8)

>>9918 Bred titles: What's ok & how to format? >>9932, >>9936 (8)

———— Class #9 (4/09/20)

>>10020 Why are my notables green? >>10026, >>10041

>>10032 Q about images: when png, TOR, mp4? >>10067

>>9999 When to postbaking? >>10010, >>10079, >>10092

>>10162 How many practice baker b4 a real bake? >>10168, >>10174

———— Class #10 (4/16/20)

>>10641 What do when Q posts? >>10645

>>10762 Would like to bake but have no regular schedule >>10763, >>10765

———— Class #11 (4/23/20)

>>11376 Why use both pastebin.com and notepad++? >>11312, >>11321, >>11325

>>11306 How to keep up in fast breads? >>11309, >>11314, >>11320

———— Class #14 (5/13/20)

>>13633 Thought on long notable buns

>>13653 Baking from the index

>>13740 Keeping your place in the thread as you move around

>>13782 What do do if your new thread freezes when posting

>>13795 Handoff comms - call & response

>>13820 Numbering threads & notables

LIVE Baking Seminar

5/14/2020

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

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

General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome

* Baking class plan by Teach: >>11969, https://pastebin.com/gqfunWCR

Past Class links & archives

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 #4 (3/05/20), #5 >>7568 (3/12/20), >>8274 #6 (3/19/20), >>8872 #7 (3/26/20), >>9320 #8 (4/02/20), >>9787 #9 (4/09/20), >>10510 #10 (4/16/20), #11 >>11086 (4/23/20), #12 >>11733 (4/30/20), #13 >>13041 (5/07/20)

Archives for classes #1 - #12: >>13498

Step by Step Baking Instructions

Simpler version on the left; more detailed version on the right.

>>11792 PREPARATION

>>11815 STEP 1 - Find the Current Dough

>>11833 STEP 2 - Copy the Current Dough

>>11838 STEP 3 - Paste The Dough Into Text Editor

>>11204 STEP 3a - Trim The Notables Section

>>11857 STEP 3b - Make space for your new notables.

>>11860 STEP 4 - Create A New Thread >>11216

>>11869 STEP 5 - Enter Thread Info And Post Thread

>>11896 STEP 7 - Make A New Pastebin & Make The Dough Post

>>11905 STEP 8 - Post Your New Thread Link

Overview & Extras

>>11161 Modules 1 & II:

Timing the Bake

>>11917 Linking between Boards

>>11922 Archiving & teaching files (screenshot; almost current)

E-BAKE Instructions

>>9252, >>10776

LIVE Baking Seminar

5/14/2020

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

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

General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome

* Baking class plan by Teach: >>11969, https://pastebin.com/gqfunWCR

Past Class links & archives

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 #4 (3/05/20), #5 >>7568 (3/12/20), >>8274 #6 (3/19/20), >>8872 #7 (3/26/20), >>9320 #8 (4/02/20), >>9787 #9 (4/09/20), >>10510 #10 (4/16/20), #11 >>11086 (4/23/20), #12 >>11733 (4/30/20), #13 >>13041 (5/07/20)

Archives for classes #1 - #12: >>13498

Step by Step Baking Instructions

Simpler version on the left; more detailed version on the right.

>>11792 STEP 1 - Preparation

>>11815 STEP 1a - Find the Current Dough

>>11833 STEP 2 - Copy the Current Dough

>>11838 STEP 3 - Paste The Dough Into Text Editor

>>11204 STEP 3a - Trim The Notables Section

>>11857 STEP 3b - Make space for your New Notables

>>11860 STEP 4 - Create A New Thread >>11216

>>11869 STEP 5 - Enter Thread Info And Post Thread

>>11896 STEP 7 - Make A New Pastebin & Make The Dough Post

>>11905 STEP 8 - Post Your New Thread Link

Overview & Extras

>>11161 Modules 1 & II: Timing the Bake

>>11917 Linking between Boards

>>11922 Archiving & Teaching Files (screenshot; almost current)

E-BAKE Instructions

>>9252, >>10776

Anonymous ID: 4fd9ce May 23, 2020, 11:50 p.m. No.14716 🗄️.is 🔗kun >>4718 >>4743

Baking FAQs

Draft 1.0, still many placeholders, mockup at this point.

Some things have one standard answer but many have more than one. Tried to be brief but allow for diverse ideas.

General stuff

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++.

What other skills are good for a baker?

Patience, persistence, high tolerance for criticism, ability to say no to shills. Good enough typing to 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 if needed.

Practice Baking

Making Reports and Global Reports

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.

Notables - see also Timing

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 (sauce quality also matters).

How to format notables list?

Formats vary, but best to use bold orred text; can include "notables", bread #, and bred 'location' (@200 or "Early notables", etc,). Link to d'oh if ghosting after posting. Example: Notables #11956 @300)

How often do you post notables?

Some ideas: 200, 400, 600 (plus a FINAL); 250, 500, Last Call after 600 (plus a FINAL); if you take the bake late: Post as soon as you catch up, then enough to let anons know you are still there.

Timing Issues

What's the first thing to 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.

When to post a final 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 posts, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest, may not be possible to check qresear.ch. 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.

Error Messages

'body too long'?

Happens when there are too many characters per post (4700 or 4800) or too many lines (maybe 200?).

Flood detected

Prepping the bake see also Timing Issues

This includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables (see step-by-step baking), transferring notables from notepad++ to dough.

Handoffs and Baker Comms

Ghost bake protocols

Working with a note-taker

Importance of tagging the dough post

Baking

Baking, step by step

See page 1 of class dough. E-BAKE steps are there too.

How to bake when the catalog is down?

Use the index: 8kun.top/qresearch/index.html. You can Create a Thread there. Afterwards, you can find your new thread this way: go past the Pinned threads and the old thread; new one is usually right after it. To "enter" the thread, click on the OP post number. Remember to allow at least 30 secs for new thread creation.

Common Beginner Mistakes

Not copying the entire dough when baking (leaving off tops and bottoms of posts)

Avoiding bold andred textin handoffs/comms with anons

Being afraid to make mistakes (all bakers make 'em, get used to it newbies!)

Confusing "Create a Thread" with "Post a Reply"

Your First Q Bake

Anonymous ID: 4fd9ce May 24, 2020, 12:04 a.m. No.14718 🗄️.is 🔗kun >>4743

>>14716

Important to emphasize incompleteness at this point:

This is not even complete as a mockup but gives sort of an idea of the approach so far (feedback welcome). First draft may be mine (just to provide some 'shape' and org) but by the time the FAQ is through, should reflect the experience of many bakers.

Baking FAQs

draft 1.1

Some things have one standard answer but many have more than one. Tried to be brief but allow for diverse ideas.

TWO MOST IMPORTANT FAQs:

There is no baking mistake that can't be fixed!
Bakers 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 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 if needed.

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; there's usually a TOR vid in "Baking" section of the 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 worry about mistakes.

The Dough

The dough = first 4-5 posts 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).

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.

Making Reports and Global Reports

Use Reports 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.

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 - see also Timing

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 (sauce quality matters).

How to format notables list?

Formats vary, but best to use bold orred text; can include "notables", bread #, and bred 'location' (@200 or "Early notables", etc,). Link to d'oh if ghosting after posting. Example: Notables #11956 @300)

How often do you post notables?

Some ideas: 200, 400, 600 (plus a FINAL); 250, 500, Last Call after 600 (plus a FINAL); if you take the bake late: Post as soon as you catch up, then enough to let anons know you are still there.

Timing Issues

What's the first thing to 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.

When to post a final 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 posts, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest, may not be possible to check qresear.ch. 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.

Prepping the bake

This includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables, transferring notables from text editor to dough. See step-by-step instructions.

Max number of breads in Previously Collected Notables?

about 4 lines. To make room, just delete the bottom line(s).

Handoffs and Baker Comms

Indicate baker or note-taker changes

Easy to forget but useful to showing who's responsible for what. insert "baker change" or "note-taker" in the bun.

with baker change in notables on page 2 of doug

Clear handoffs are very important so it's clear who's baking.

Call and response approach

Baker announces he seeks handoff; available baker(s) announce they can bake; baker usually takes the first in line.

Example:baker seeks handoff',can bake,handoff confirmed?,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:baker seeks handoff; will ghost @100, [no response],baker leaving the kitchenghost bake

When another baker picks up the ghost:baker assuming responsibility

When there is more than one baker per bread

two things to note: first baker's org of notables (top to bottom or bottom to top) and baker change notification.

Either use the same order as first baker or change his to match yours; don't mix them. 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 were PB notables.

Working with a note-taker

'''When there

Importance of tagging the dough post

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, you can find your new thread this way: go past the pinned threads and the old thread; new one is usually right after it. To "enter" that thread, click on the OP post number. (When baking, remember to allow at least 30 secs for new thread creation.)

Baking Error Messages

'body too long'?

Happens when there are too many characters per post (4700 or 4800) or too many lines (maybe 200? unclear because it sometimes varies).

Flood detected

Happens if you already posted same exact text (most common); can also happen during DDOS or when too many anons post at once.

Server took too long

Often/usually happens when baking–in that case, WAIT AT LEAST 30-60 secs because it will eventually post in Catalog despite the message. Can be confusing for first-time bakes because it seldom if ever happens in /comms/.

Common Mistakes

(Don't be afraid to make mistakes - all bakers make 'em, get used to it newbies!)

But here are some of the 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 selecting 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 about accidental new thread, get back to the bake.).
Formatting errors in Notables page in dough (Solution: generate new dough and post pastebin link in the bread; if that's too much, post needed dough change for next baker.)

Q Bakes

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 drop LINES

Use existing Q drops to see it; __copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Don't try to get the caps, anons will post them. Search with F3 on 'cap for baker'.

Dealing with Shills

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 pressures

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 baker

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.

Baking FAQs

draft 1.1

For step-by-step baking instructions, see page one of current baking seminar dough; it's also in baking section of /qresearch/ dough.

TWO MOST IMPORTANT FAQs:

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; 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 worry about mistakes.

The Dough

The dough = first 4-5 posts 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).

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.

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.

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 (sauce quality matters).

How to format notables list?

Formats vary, but best to use bold orred text; can include "notables", bread #, and bred 'location' (@200 or "Early notables", etc,). Link to d'oh if ghosting after posting. Example: Notables #11956 @300)

How often do you post notables?

Some ideas: 200, 400, 600 (plus a FINAL); 250, 500, Last Call after 600 (plus a FINAL); if you take the bake late: Post as soon as you catch up, then enough to let anons know you are still there.

Timing Issues

What's the first thing to 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.

When to post a final 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 posts, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest, may not be possible to check qresear.ch. 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.

Prepping the bake

Prepping includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables, transferring notables from text editor to dough. See step-by-step instructions.

Max number of breads in Previously Collected Notables?

about 4 lines. To make room, just delete the bottom line(s).

Handoffs and Baker Comms

Indicate baker or note-taker changes

Easy to forget but useful to showing who's responsible for what. insert "baker change" or "note-taker" in the bun.

with baker change in notables on page 2 of dough.

Clear handoffs are very important so it's clear who's baking.

Call and response approach

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

When there is more than one baker per bread

two things to note: first baker's org of notables (top to bottom or bottom to top) and baker change notification.

Either use the same order as first baker or change his to match yours; don't mix them. 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.

Working with a note-taker

'''When there

Importance of tagging the dough post

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; new one is usually right after it. To "enter" that thread, click on the OP post number. (When baking, remember to allow at least 30 secs for new thread to appear in index.)

Baking Error Messages

'body too long'?

Happens when there are too many characters per post (4700 or 4800) or too many lines (maybe 200? unclear because it sometimes varies).

Flood detected

Happens if you already posted same exact text (most common); can also happen during DDOS or when too many anons post at once.

Server took too long

Often/usually happens when baking–in that case, WAIT AT LEAST 30-60 secs because it will eventually post in Catalog despite the message. Can be confusing for first-time bakes because it seldom if ever happens in /comms/.

Common Mistakes

(Don't be afraid to make mistakes - all bakers make 'em, get used to it newbies!)

But here are some of the 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 selecting 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 about accidental new thread, get back to the bake.).

* Formatting errors in Notables page in dough (Solution: generate new dough and post pastebin link in the bread; if that's too much, post needed dough change for next baker.)

Q Bakes

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 drop LINES

Use existing Q drops to see it; __copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Don't try to get the caps, anons will post them. Search with F3 on 'cap for baker'.

Dealing with Shills

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 pressure 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 baker

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.

Baking FAQs

draft 1.1

For step-by-step baking instructions, see page one of current baking seminar dough; baking section of /qresearch/ dough will also have a link.

TWO MOST IMPORTANT FAQs:

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; 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 worry about mistakes.

The Dough

The dough = first 4-5 posts 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).

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.

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 (sauce quality matters).

How to format notables list?

Formats vary, but best to use bold orred text; can include "notables", bread #, and bred 'location' (@200 or "Early notables", etc,). Link to d'oh if ghosting after posting. Example: Notables #11956 @300)

How often do you post notables?

Some ideas: 200, 400, 600 (plus a FINAL); 250, 500, Last Call after 600 (plus a FINAL); if you take the bake late: Post as soon as you catch up, then enough to let anons know you are still there.

Timing Issues

What's the first thing to 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.

When to post a final 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 posts, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest, may not be possible to check qresear.ch. 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.

Prepping the bake

Prepping includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables, transferring notables from text editor to dough. See step-by-step instructions.

Max number of breads in Previously Collected Notables?

about 4 lines. To make room, just delete the bottom line(s).

Handoffs and Baker Comms

Indicate baker or note-taker changes

Easy to forget but useful to showing who's responsible for what. insert "baker change" or "note-taker" in the bun.

with baker change in notables on page 2 of dough.

Clear handoffs are very important so it's clear who's baking.

Call and response approach

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

When there is more than one baker per bread

two things to note: first baker's org of notables (top to bottom or bottom to top) and baker change notification.

Either use the same order as first baker or change his to match yours; don't mix them. 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; new one is usually right after it. To "enter" that thread, click on the OP post number. (When baking, remember to allow at least 30 secs for new thread to appear in index.)

Baking Error Messages

'body too long'?

Happens when there are too many characters per post (4700 or 4800) or too many lines (maybe 200? unclear because it sometimes varies).

Flood detected

Happens if you already posted same exact text (most common); can also happen during DDOS or when too many anons post at once.

Server took too long

Often/usually happens when baking–in that case, WAIT AT LEAST 30-60 secs because it will eventually post in Catalog despite the message. Can be confusing for first-time bakes because it seldom if ever happens in /comms/.

Common Mistakes

(Don't be afraid to make mistakes - all bakers make 'em, get used to it newbies!)

But here are some of the 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 selecting 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 about accidental new thread, get back to the bake.).

* Formatting errors in Notables page in dough (Solution: generate new dough and post pastebin link in the bread; if that's too much, post needed dough change for next baker.)

Q Bakes

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 drop LINES

Use existing Q drops to see it; __copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Don't try to get the caps, anons will post them. Search with F3 on 'cap for baker'.

Dealing with Shills

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 pressure 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 baker

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.

Baking FAQs

draft 1.1

For step-by-step baking instructions, see page one of current baking seminar dough; baking section of /qresearch/ dough will also have a link.

TWO MOST IMPORTANT FAQs:

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; 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 worry about mistakes.

The Dough

The dough = first 4-5 posts 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).

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.

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 (sauce quality matters).

How to format notables list?

Formats vary, but best to use bold orred text; can include "notables", bread #, and bred 'location' (@200 or "Early notables", etc,). Link to d'oh if ghosting after posting. Example: Notables #11956 @300)

How often do you post notables?

Some ideas: 200, 400, 600 (plus a FINAL); 250, 500, Last Call after 600 (plus a FINAL); if you take the bake late: Post as soon as you catch up, then enough to let anons know you are still there.

Timing Issues

What's the first thing to 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.

When to post a final 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 posts, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest, may not be possible to check qresear.ch. 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.

Prepping the bake

Prepping includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables, transferring notables from text editor to dough. See step-by-step instructions.

Max number of breads in Previously Collected Notables?

about 4 lines. To make room, just delete the bottom line(s).

Handoffs and Baker Comms

Indicate baker or note-taker changes

Easy to forget but useful to showing who's responsible for what. insert "baker change" or "note-taker" in the bun.

with baker change in notables on page 2 of dough.

Clear handoffs are very important so it's clear who's baking.

Call and response approach

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

When there is more than one baker per bread

two things to note: first baker's org of notables (top to bottom or bottom to top) and baker change notification.

Either use the same order as first baker or change his to match yours; don't mix them. 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; new one is usually right after it. To "enter" that thread, click on the OP post number. (When baking, remember to allow at least 30 secs for new thread to appear in index.)

Baking Error Messages

'body too long'?

Happens when there are too many characters per post (4700 or 4800) or too many lines (maybe 200? unclear because it sometimes varies).

Flood detected

Happens if you already posted same exact text (most common); can also happen during DDOS or when too many anons post at once.

Server took too long

Often/usually happens when baking–in that case, WAIT AT LEAST 30-60 secs because it will eventually post in Catalog despite the message. Can be confusing for first-time bakes because it seldom if ever happens in /comms/.

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 selecting 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 about accidental new thread, get back to the bake.).

* Formatting errors in Notables page in dough (Solution: generate new dough and post pastebin link in the bread; if that's too much, post needed dough change for next baker.)

Q Bakes

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 drop LINES

Use existing Q drops to see it; __copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Don't try to get the caps, anons will post them. Search with F3 on 'cap for baker'.

Dealing with Shills

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 pressure 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 baker

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.

Baking FAQs

draft 1.1 https://pastebin.com/uY58Twkp

For step-by-step baking instructions, see page one of current baking seminar dough; baking section of /qresearch/ dough will also have a link.

TWO MOST IMPORTANT FAQs:

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; 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 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).

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.

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 (sauce quality matters).

How to format notables list?

Formats vary, but best to use bold orred text; can include "notables", bread #, and bred 'location' (@200 or "Early notables", etc,). Link to d'oh if ghosting after posting. Example: Notables #11956 @300)

How often do you post notables?

Some ideas: 200, 400, 600 (plus a FINAL); 250, 500, Last Call after 600 (plus a FINAL); if you take the bake late: Post as soon as you catch up, then enough to let anons know you are still there.

Timing Issues

What's the first thing to 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.

When to post a final 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, may not be possible to check qresear.ch. Always try to include noms but only if they're high quality (from anons not shills). Practice makes perfect.